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.

Rocket pesto & capsicum bruschetta
Rocket pesto & capsicum bruschetta
0 Likes
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Create a gourmet bruschetta with fresh pesto and grilled peppers.
Ingredients:
  • 1 bunch rocket, ends trimmed, washed, dried
  • 40g (1/2 cup) finely grated parmesan
  • 100g pine nuts, toasted
  • 2 garlic cloves, coarsely chopped
  • 125ml (1/2 cup) olive oil
  • 4 red capsicums, quartered, deseeded
  • 10 slices ciabatta
  • 18.20 gm olive oil, extra
  • 200g feta, crumbled
Instructions:
  • In a food processor, combine rocket, parmesan, pine nuts, and garlic. Pulse until finely chopped. While the processor is running, slowly drizzle in the oil until well mixed. Season with salt and pepper to taste.
  • Preheat the grill to high heat. Grill the capsicum, skin-side up, until charred and blistered for 8-10 minutes. Place them in a plastic bag to steam for 10 minutes and then peel off the skin. Slice the flesh thinly.
  • Heat up the barbecue or chargrill on high. Brush both sides of the ciabatta with a bit of extra oil. Grill the ciabatta for 1-2 minutes on each side until nicely toasted.
  • Evenly coat the ciabatta with rocket pesto, then layer with capsicum and sprinkle over feta. Present on a platter and serve promptly.

Similar Recipes