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Slow-cooked capsicum crostini
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious capsicum canapes with olives and basil - a clever and flavorful finger food option.
Ingredients:
  • 36.40 gm olive oil
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 large red capsicum, halved, seeded, thinly sliced
  • 1 large green capsicum, halved, seeded, thinly sliced
  • 30cm French bread stick (baguette), ends trimmed
  • 12 pitted black olives
  • Small fresh basil leaves, to serve
Instructions:
  • Preheat your oven to 180°C. In a large heavy-based saucepan over medium heat, heat the oil. Sauté the onion and garlic for 2 minutes until fragrant. Add the capsicum and cook for another 2 minutes. Lower the heat, cover, and cook for 20-25 minutes until the capsicum is soft, stirring occasionally. Season with salt and pepper to taste.
  • Slice the bread stick into 12 pieces and arrange on a large baking tray. Bake for 10-12 minutes, flipping halfway through, until crispy.
  • Place the crostini beautifully on a platter. Spoon the capsicum mixture evenly onto the crostini. Garnish with olives and fresh basil leaves.

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