How to make
Cut the slices into small rectangles, removing the end pieces.
Coat the bread rectangles with olive oil on both sides. Bake them on the grill until you get a crispy golden crust.
Clean the pepper from the seeds and cut them into rings. Marinate them with olive oil and grill them until soft.
Cut the cottage cheese into small pieces. Garnish each crust with a piece of cheese, a teaspoon of tomato pesto and pieces of the peppers.
