Name: Italian sweet and sour lamb and capsicum brushetta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Cuisine: italian
Ingredients: 18.20 gm extra virgin olive oil; 300g lamb mince; 2 garlic cloves, crushed; 2 red capsicums, cut into 1cm slices; 1 yellow capsicum, cut into 1cm slices; 10.00 gm caster sugar; 20.00 ml drained baby capers; 27.20 gm sultanas; 40.00 ml red wine vinegar; 40.00 ml finely chopped fresh flat-leaf parsley leaves, plus extra sprigs to serve; 150g fetta, crumbled; 41.20 gm milk; 520g loaf kalamata olive sourdough bread, halved lengthways, toasted

Italian sweet and sour lamb and capsicum brushetta

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Delicious agrodolce lamb bruschetta - a quick and easy midweek meal with a sweet and sour twist.

Ingredients:

300g lamb mince
2 red capsicums, cut into 1cm slices
1 yellow capsicum, cut into 1cm slices
10.00 gm caster sugar
20.00 ml drained baby capers
27.20 gm sultanas
40.00 ml red wine vinegar
40.00 ml finely chopped fresh flat-leaf parsley leaves, plus extra sprigs to serve
150g fetta, crumbled
41.20 gm milk
520g loaf kalamata olive sourdough bread, halved lengthways, toasted

Instructions:

In a frypan over medium-high heat, sauté ground meat and garlic until golden brown and fully cooked, about 5 to 8 minutes. Place in a bowl.
Combine capsicum and sugar in a pan and cook for 10 minutes until softened, stirring occasionally. Add capers, sultanas, and vinegar, then continue cooking for another 5 minutes. Remove from heat and gently fold in half of the parsley.
Mix feta and milk in a bowl until creamy. Add pepper for seasoning. Mix in remaining parsley. Spread feta mixture on cut sides of bread. Layer with minced meat, then capsicum mixture. Garnish with extra parsley before serving.

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