adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted capsicum and cucumber bruschetta
Roasted capsicum and cucumber bruschetta
0 Likes
Prep Time:
15 minutes
Cook Time:
8 minutes
Total Time:
23 minutes
Ingredients:
  • 1 Lebanese cucumber
  • 100g roasted red capsicum (see Notes)
  • 40.00 ml fresh flat-leaf parsley leaves, chopped
  • 1/2 lemon, juiced
  • 4 x 2cm-thick slices Italian-style bread
  • olive oil spray
  • 60g fresh low-fat ricotta
Instructions:
  • Cut the cucumber in half lengthwise with a sharp knife, then use a teaspoon to scrape out the seeds. Thinly slice the cucumber and place in a bowl.
  • Slice the roasted capsicum thinly and mix it with cucumber, parsley, lemon juice, and ground black pepper. Gently toss everything together to combine.
  • Preheat the grill to medium-high heat. Lightly spray both sides of the bread with oil. Toast the bread for 3 to 4 minutes per side until it turns a beautiful light golden color and becomes crispy.
  • Evenly spread creamy ricotta on toast slices. Top with a colorful mixture of cucumber and capsicum. Serve the bruschetta immediately for the best flavor.

Similar Recipes