Bruschetta with Roasted Red Capsicum & Olive

Appetizer

Difficulty: Easy Servings: 25 Source:

Ingredients

30 cm french bread stick

2 cloves garlic peeled, halved

2 tablespoons olive oil

Roasted Red Capsicum and Olive:

2 large red capsicums (700g)

1 tablespoon lemon juice

2 teaspoons capers drained

1 clove garlic crushed

1/4 cup flat-leaf parsley fresh, finely chopped

1 teaspoon ground cumin

2 teaspoons sugar

1/3 cup black olives (40g) seeded, sliced finely

Directions

Toasts: Trim ends from bread stick, cut bread into 1cm slices. Grill or toast bread both sides until browned lightly. Rub garlic over one side of each piece of toast; brush lightly with oil.

Topping: Quarter capsicums, remove and discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes, peel away skin. Blend or process capsicum with juice, capers, garlic, parsley, cumin and sugar until smooth. Stir in olives. Spoon capsicum mixture onto toasts.

Notes

Pronounced broos-ketta

Nutrition

Per serving 2.4g fat; 360kJ