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Chargrilled vegetable bruschetta
Chargrilled vegetable bruschetta
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Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
18 minutes
Impress your date with these delicious and romantic bruschetta appetizers.
Ingredients:
  • 150g chargrilled capsicum, drained, thickly sliced
  • 150g chargrilled eggplant, drained
  • 4 artichoke hearts, thinly sliced
  • 18.20 gm olive oil
  • 4 x 1.5cm-thick slices crusty white bread
  • 1 garlic clove, halved lengthways
  • 40.00 gm basil pesto
  • 40.00 ml purchased eggplant dip
  • 125.00 ml small basil leaves
  • lemon wedges, to serve
Instructions:
  • Preheat oven to 180°C while heating a grill to medium-high. Arrange capsicum, eggplant, and artichokes on a baking tray. Grill for 6 to 8 minutes until heated through. Keep covered to maintain warmth.
  • Prepare the bread by brushing both sides with oil and rubbing both sides with garlic. Place the bread on the grill tray and grill for 1 to 2 minutes until golden. Remove from the grill and spread the untoasted side with pesto. Return the bread to the grill, pesto-side up, and grill for an additional 1 to 2 minutes until warm.
  • Plate the pesto toast and layer with eggplant, capsicum, artichokes, and a generous dollop of eggplant dip. Sprinkle with fresh basil, season with salt and pepper, and serve alongside lemon wedges.

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