Pepper, Tomato, Artichoke and Olive Tartines
Rinse the bell peppers, remove the stems, seeds and pith and thinly slice. Core the tomatoes and blanch in boiling water for 30 seconds, or until the skin starts to loosen, shock in ice water then peel and cut the flesh into cubes. Peel the shallots and garlic, chop, mix into the tomatoes and season with salt and pepper.
Preheat the oven to 210°C (approximately 425°F). Drain the artichokes and cut in half. Arrange the bread on a baking sheet and top with the tomato mixture, peppers, artichoke hearts and olives. Drain the mozzarella and slice. Arrange over the bread and bake for 6-8 minutes, until golden brown.