Lay the slices of bread in a baking tray lined with greaseproof paper. Cut the pecorino into thin slices and arrange them on top of the bread, adding 1 teaspoon of Peperonata Dolce on each “crostone”. Put them under the grill in the oven for 5 minutes until the “crostoni” are crisp. Remove from the oven, season with salt and pepper, decorate each one with a slice of Capocollo, add a drizzle of olive oil and serve while nice and hot.