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Roasted pepper, olive and white anchovy bruschetta

Roasted pepper, olive and white anchovy bruschetta

4
Points®
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy

Ingredients

Sourdough, multigrain

120 g, (4 x 30g slices)

Garlic

1 clove(s), halved

Low-fat ricotta cheese

¼ cup(s), (65g)

Roasted capsicum, not in oil

100 g, roasted red pepper strips

Pitted green olives

50 g, Sicilian, sliced

Salted anchovies in oil, drained

80 g, white

Fresh flat-leaf parsley

2 tbs, finely chopped

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat a chargrill or barbecue over medium-high heat. Lightly spray bread with oil and cook for 1–2 minutes each side or until lightly charred. Rub cut sides of garlic over toasted bread.
  2. Spread toast with ricotta. Top with capsicum strips, olives and anchovy. Sprinkle with parsley to serve.

Notes

White anchovies can be found in gourmet delicatessens and specialist grocery stores. If unavailable use 40g regular anchovies (drained).