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Roast capsicum & ricotta crostini
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Roasted green capsicum transforms into a tender, sweet, and tangy delight.
Ingredients:
  • 4 green capsicums
  • 27.30 gm extra virgin olive oil
  • 30.00 ml baby capers, rinsed
  • 40.00 ml chopped fresh mint
  • 40.00 ml chopped fresh continental parsley
  • Pinch of crushed garlic
  • Pinch of dried chilli flakes
  • 30cm French bread stick (baguette), ends trimmed, cut into 10 slices diagonally
  • 200g fresh ricotta
Instructions:
  • Preheat the oven to 220ºC. Arrange the capsicums on a baking tray and roast for 50 minutes, turning once, until charred and blistered. Place them in a plastic bag to cool, then peel, seed, and slice into thin strips.
  • In a bowl, mix together capsicum, extra virgin olive oil, capers, fresh mint, parsley, garlic, and chilli. Season with salt and pepper, then cover and refrigerate overnight to enhance the flavors.
  • Heat up the chargrill on medium-high. Spray the bread with oil and cook for 30 seconds per side, or until crispy and golden. Spread the ricotta on top and finish with the capsicum mixture.

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