Capsicum Bruschetta
13
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 2 • Difficulty: Easy
Prepare the topping the night before so you can have a scrumptious lunch packed with Italian flavours!
Ingredients
Red capsicum
2 medium, halved
Fresh basil
2 tbs, (baby)
Bocconcini
100 g, (baby), halved
Tomato(es)
100 g, (baby roma), quartered
Balsamic vinegar
1 tbs
White sourdough bread
4 slice(s), (rye)
Instructions
1
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.
2
Place basil, bocconcini and tomatoes in a bowl. Add capsicum and toss to combine.
3
Top toast with capsicum mixture and drizzle with balsamic vinegar. Season with freshly ground black pepper. Serve.
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