Prepare the topping the night before so you can have a scrumptious lunch packed with Italian flavours!
2 medium, halved
2 tbs, (baby)
100 g, (baby), halved
100 g, (baby roma), quartered
White sourdough bread
4 slice(s), (rye)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place capsicum, skin-side up, on prepared tray and bake for 30 minutes or until skin has blistered. Wrap in foil and set aside to cool. Peel and discard skin. Coarsely chop flesh.
- Place basil, bocconcini and tomatoes in a bowl. Add capsicum and toss to combine.
- Top toast with capsicum mixture and drizzle with balsamic vinegar. Season with freshly ground black pepper. Serve.
SERVING SUGGESTION: Mixed salad leaves. TIP: Capsicums can be roasted up to 3 days ahead. Store in an airtight container in the fridge.