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Marinated roasted capsicum bruschetta
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Prep Time:
390 minutes
Cook Time:
45 minutes
Total Time:
435 minutes
Impress with easy bruschetta topped with marinated roasted peppers.
Ingredients:
  • 5 medium red capsicums
  • 4 garlic cloves, peeled
  • 113.75 gm extra virgin olive oil
  • 6 slices pane di casa bread
  • Fresh flat-leaf parsley leaves, to serve
Instructions:
  • Preheat the grill to medium-high heat. Line a large baking tray with foil and place the capsicums on it. Grill for 25-27 minutes, turning occasionally, until the capsicums are tender and the skin is blistered and blackened. Turn off the grill and let them cool with the door slightly open. Once cool enough to handle, peel off and discard the skin, then remove and discard the membrane and seeds from the capsicums.
  • Slice capsicum thinly and place in a medium bowl. Cut 3 garlic cloves into thirds and add to the bowl with oil. Season generously with salt, cover, and let marinate at room temperature overnight, if possible.
  • Preheat a chargrill pan over medium-high heat. Lightly spray both sides of the bread with oil. Grill the bread in batches for 1 to 2 minutes per side until toasted. Place the toast on a cutting board. Cut the last garlic clove in half and rub the cut side over one side of each toast. Drain the capsicum mixture and save ¼ cup of the oil. Place the toast on plates, top with capsicum mixture, drizzle with the reserved oil, and sprinkle with parsley. Enjoy your meal!

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