Guest guest Posted March 18, 2007 Report Share Posted March 18, 2007 Antipasto Bruschetta 1 red capsicum (bell pepper) 100 g (3 1/2 oz) semi-dried tomatoes 100 g (3 1/2 oz) chargrilled mushrooms 50 g (1 3/4 oz) pitted kalamata olives 8 thick slices suitable GF bread 1 garlic clove, peeled, halved 2 tablespoons (8 tsp)extra virgin olive oil 1. Preheat grill on high heat. Cut capsicum (bell pepper) into large flat pieces. Discard seeds and membrane. Place capsicum, skin-side up, onto grill tray. Grill for 10 minutes or until skin is black. Place into a plastic bag. Seal. Stand for 10 minutes. Peel. Discard the skin. 2. Roughly chop capsicum, tomatoes, mushrooms, and olives so all pieces are similar sizes. Place into a bowl. 3. Preheat grill on medium-high heat. Grill both sides of bread slices until toasted. While hot, rub 1 side of each slice with garlic. Drizzle each with 1 teaspoon of oil. Spoon antipasto mixture onto bread. Serve. Serves 4. Quote Link to comment Share on other sites More sharing options...
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