Georgia Dixon
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:

Method:

  1. To begin, preheat your grill so you’ve got a high head.
  2. Prepare capsicum, cutting into large flat pieces and discarding the seeds and membrane.
  3. Place your capsicum onto the grill tray, skin-side up.
  4. 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.
  5. 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.
  6. Grill bread on both sides on a medium-high heat until lightly toasted.
  7. Rub a side of each slice with garlic will still hot and drizzle a teaspoon of oil.
  8. Spoon the mixture onto the bread and serve.

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Tags:
recipe, appetiser, Italian, antipasto, bruschetto