Lay the slices of bread on 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 top. 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. To make the Peperonata Dolce at home: wash and clean the peppers, removing all the seeds and internal white parts. Cut them into small pieces, put them in a non-stick pan with a pinch of salt, the chilli pepper and 6 tablespoons of water, and cook over a low heat. When the pieces of pepper are nice and soft, remove from the heat and put them through a food mill. Then return the puréed pepper to the pan, add the sugar and cook again over allow heat, stirring frequently, until the mixture thickens.