Olive and roasted capsicum bruschetta
Golden crisp bread slices topped with luscious garlic cream cheese, delicious olives and roasted capsicum. Try and stop at one! Serves 25 slices
Ingredients
- 1 French stick / baguette, sliced into 25 slices
- 1-2 tbs olive oil
- 100g pitted kalamata olives
- 100g pitted green olives
- 200g roasted red capsicum*
- 1/4 cup fresh parsley
- 125g cream cheese, at room temperature
- 1 small clove garlic
- freshly ground black pepper
Method
- Preheat oven to 180C (160C fan forced). Arrange the bread slices on baking sheet. Lightly brush with olive oil. Bake 8-10 minutes or until golden brown. Set aside.
- Fit the work bowl with the adjustable slicing disc. Slice the olives on the thinnest setting on speed 1. Remove from the bowl and set aside.
- Fit the food processor with the mini bowl and mini blade. Add the parsley and roasted capsicum, pulse until evenly chopped.
- Add the cream cheese and garlic to the mini bowl. Process on speed 2 for 5 seconds until smooth.
- To serve, spread each bread slice with cream cheese and top with olive and capsicum mixture.
- Serve immediately. Season with freshly ground black pepper, if desired.
Tips
- Roasted red capsicum is available ready roasted from the deli section or in jars at the supermarket. For home roasted: blacken the whole capsicum over a gas flame or roast in the oven at 220C for 35 - 40 minutes (until collapsed and the skin is blackening and blistering). Remove hot capsicums to a sealed container or plastic bag and seal. Set aside to 'steam' for 10 – 15 minutes. Peel off the skin, remove all the inside membrane and seeds and discard. Use the softened flesh only.
Tags: Recipes , Appetisers & Snacks, Vegetarian
Tools: Food Processors
