I picked up four bright red capsicums at the Sunday market as all of mine have finished for the season. We invited our soil landlords over for a big duck plucking session with the reward of plenty of vino and some duck tasting in the form of my sage duck arancini and roast duck with Hawthorn berry dipping. During the cook up session I made a little dip that I’ve been savouring the left overs of ever since, Roasted Capsicum Dip. Roasting the capsicums brings out that lovely ‘burnt’ taste and with the added sweetness of fresh peppers it make for a fine dip/spread. So dangerously moreish! A perfect spread on crusty griddle toasted ciabata.