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Roast capsicum salsa & goat's cheese bruschetta
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Ingredients:
  • 1 large red capsicum
  • 1 large yellow capsicum
  • 1 large green capsicum
  • 27.30 gm extra virgin olive oil
  • 60g goat's cheese (South Cape Cheese brand), crumbled
  • 1 tsp fresh thyme leaves
  • 8 thick slices crusty Italian bread
  • 1 large garlic clove, halved
Instructions:
  • Preheat the oven to 200°C. Coat capsicums with 2 teaspoons of oil on a baking tray. Roast for 40 minutes, turning occasionally, until charred and blistered. Rest in a covered bowl for 10 minutes to ease peeling. Peel, deseed, and slice capsicums into 1cm pieces. Combine in a large bowl.
  • Combine the remaining oil, goat's cheese, and thyme, tossing gently until well mixed. Season with salt and pepper to taste.
  • Preheat grill to medium-high. Toast bread on a baking tray under the grill for 1-2 minutes per side until golden. Rub bread with garlic. Top with capsicum mixture and serve promptly.

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