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Barbecued mixed capsicum bruschetta with pesto
Barbecued mixed capsicum bruschetta with pesto
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Elevate your bruschetta with vibrant rocket, tangy baby capers, and a nutty spinach pesto for a burst of summer flavors.
Ingredients:
  • 2 large yellow capsicums, quartered, deseeded
  • 2 large red capsicums, quartered, deseeded
  • 1 x 450g loaf Vienna crusty sourdough bread
  • 2 garlic cloves, peeled, halved
  • 40.00 ml salted baby capers, rinsed
  • 20.00 ml balsamic vinegar
  • 1 x 150g ctn Baby Spinach with Cashew & Parmesan Chunky Dip
  • 30g baby rocket leaves
Instructions:
  • Heat your barbecue grill or chargrill on high. Give the capsicum a light spray with olive oil. Place the capsicum on the grill, skin-side down, and cook for 4-5 minutes until charred and blistered. Place the capsicum in a sealable plastic bag and let it sit for 5 minutes to make peeling the skin easier. Peel off and discard the skin, then slice the flesh into thin strips and transfer to a bowl.
  • Prepare the bread by slicing it into 12 pieces crossways. Lightly coat both sides of the bread with olive oil spray. Grill the slices for 1-2 minutes per side until they are toasted and have a slight char. Finish by rubbing the garlic onto one side of the bread slices.
  • Combine capers and vinegar with capsicum, stirring until thoroughly mixed. Season with salt and pepper to taste.
  • Arrange the garlic-side up bread slices on serving plates. Spoon the capsicum mixture on top. Finish with a dollop of dip and fresh rocket leaves to serve.

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