Food & Wine
Antipasto bruschetta
A Tuscan twist on a classic appetiser, this antipasto bruschetta is light, flavoursome and the perfect way to have your guests ready for the main course.
Serves: 4
Ingredients:
- 1 red capsicum
- 1 tomato
- 100g feta cheese
- 50g pitted Kalamata olives
- 8 slices wood-fired bread
- 1 garlic clove, peeled, halved
- 2 tablespoons extra virgin olive oil
Method:
- To begin, preheat your grill so you’ve got a high head.
- Prepare capsicum, cutting into large flat pieces and discarding the seeds and membrane.
- Place your capsicum onto the grill tray, skin-side up.
- Grill for about 10 minutes, or until the skill in black. Place into a plastic bag, seal, then stand for 10 minutes before peeling and discarding the skin.
- Prepare the toppings by roughly chopping the capsicum, tomato, cheese and olives so they’re all around about the same size. Place into a bowl.
- Grill bread on both sides on a medium-high heat until lightly toasted.
- Rub a side of each slice with garlic will still hot and drizzle a teaspoon of oil.
- Spoon the mixture onto the bread and serve.
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