Crostini al caprino

bread

1/2 red pepper

small tomato

1 tsp vinegar

250 g caprino cheese

1/4 onion

2 TB olive oil

salt

Cut pepper in small pieces. Dice onion. Cook in oil for 15 minutes. Add salt and lower flame.

Put in blender or food processor.

Put cheese in a bowl. Work until fluffy. Slowly add blended mix.

Add vinegar.

Cut bread into small squares. Toast 5 minutes on grill.

Put mousse in pastry sack and spread on bread.