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Black olive crostini with roasted capsicum and Persian feta
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Savory olives, sweet roasted peppers, and tangy feta create a delicious flavor medley.
Ingredients:
  • 1 Turkish bread roll
  • 18.20 gm extra virgin olive oil
  • 1 1/2 red capsicums, quartered, deseeded
  • 40.00 ml bought black olive tapenade
  • 150g feta, drained, crumbled
  • Fresh small basil leaves, to serve
Instructions:
  • Preheat the oven to 210°C. Slice the Turkish bread roll into 24 thin pieces and place them on 2 baking trays in a single layer. Brush the slices with oil on both sides and bake for 10 minutes until golden and crispy. Allow them to cool completely on the trays before serving.
  • First, heat the grill on high for optimum grilling. Then, lay the capsicum skin-side up on a baking tray and grill for 8-10 minutes until charred and blistered. Next, transfer the capsicum to a sealable plastic bag and let it sit for 5 minutes to facilitate skin removal. Peel the skin from the capsicum and chop the flesh into 24 squares.
  • Evenly spread the flavorful tapenade on one side of the crostini. Top each piece with a piece of capsicum, a piece of feta, and a fresh basil leaf to create a delightful dish.

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