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.
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