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Roasted capsicum & bruschetta

  • 0:10 Prep
  • 6 Servings


  • 6 x 1.5cm-thick slices Italian-style bread
  • Olive oil spray
  • 1 garlic clove, halved
  • 75g goat's cheese
  • 130g bought roasted capsicum, patted dry with paper towel to remove excess oil, thinly sliced
  • 1/2 cup fresh basil leaves, shredded
  • 2 teaspoons balsamic vinegar
  • Salt & freshly ground pepper


  • 1
    Preheat a grill on medium-high. Brush both sides of the bread with the olive oil spray. Toast until golden brown. Rub both sides of the bread with the garlic.
  • 2
    Spread 2 teaspoons of the goat’s cheese over each slice of bread. Toss the capsicum, basil and vinegar together. Season well with salt and pepper.
  • 3
    Top the bread with the capsicum mixture. Serve immediately.

Source: taste.com.au


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