Rocket Pesto And Capsicum Bruschetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A spicy twist on an easy appetizer! From Good Taste. I'd eat this as a light lunch or dinner! Ingredients:
1 bunch rocket, ends trimmed, washed, dried |
40g (1/2 cup) finely grated parmesan |
1 x 100g pkt toasted pine nuts |
2 garlic cloves, coarsely chopped |
125ml (1/2 cup) olive oil |
4 red capsicums, quartered, deseeded |
10 slices ciabatta |
1 tbs olive oil, extra |
200g feta, crumbled |
Directions:
1. Place the rocket, parmesan, pine nuts and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined. Taste and season with salt and pepper.
2. Preheat a grill on high. Place the capsicum, skin-side up, under grill and cook for 8-10 minutes or until the skin is charred and blistered. Transfer to a sealable plastic bag and set aside for 10 minutes (this helps lift the skin). Peel the skin from the capsicums and cut the flesh into thin slices.
3. Preheat a barbecue or chargrill on high. Brush both sides of the ciabatta with extra oil. Cook ciabatta on grill for 1-2 minutes each side or until toasted.
4. Spread the ciabatta evenly with rocket pesto. Top with capsicum and sprinkle with feta. Place on a serving platter and serve immediately.
5. TIPS:
6. Prepare this recipe to the end of step 2 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 3 just before serving.
7. Ciabatta is a crusty Italian bread.
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