Capsicum (Bell Pepper), Olive & Parsley Bruschetta

December 31, 2009

Preparation: 30 minutes

Cooking: 40 minutes

1 packet GF bread mix -OR- your favourite recipe.

1 large red capsicum (bell pepper)

1 large yellow capsicum (bell pepper)

100 g (3 1/2 oz) drained green olives stuffed with sun-dried tomatoes, sliced

8 teaspoons finely chopped chives

4 teaspoons vegetable -OR- olive oil

2 teaspoons red wine vinegar

1 to 2 tablespoons extra oil, to brush bread

150 g (5 1/4 oz) vegan cream -OR- ricotta cheese

8 teaspoons finely chopped flat-leaf parsley

freshly ground black pepper, to taste

2 cloves garlic, halved

1. Preheat oven to 180 C (350 F) fan forced.

2. Grease a 19 x 9 cm (7 1/2 x 3 1/2 " ) (base measurement) loaf pan. Line 2

baking trays with foil.

3. Make bread as per packet or recipe instructions. Pour batter into prepared

pan; smooth surface. Cover loosely with greased foil; bake for 20 minutes.

Remove foil; bake for 10 minutes more or until lightly browned. Stand in pan for

5 minutes, then turn out onto a wire rack to cool.

4. Preheat an oven-grill (broiler) to high. Cut capsicums (bell peppers)

lengthwise into quarters. Remove seeds and membrane. Place, skin-side up, on one

prepared tray. Grill (broil) for 4 to 5 minutes or until skin blisters and

blackens. Transfer to a heatproof bowl and cover with plastic food wrap; stand

for 5 minutes (this helps to lift skin). Peel, then chop capsicum (bell pepper).

5. Combine capsicum (bell pepper), olives and chives in a medium bowl.

6. Whisk oil with vinegar; add to capsicum (bell pepper) mixture.

7. Mix cheese with parsley and freshly ground black pepper.

8. Trim ends from bread. Cut bread into 12 slices. Place bread on remaining

prepared tray. Brush with extra oil. Grill (broil) for 1 to 2 minutes each side

or until golden.

9. Rub bread with garlic. Spread toast with cheese mixture. Top with capsicum

(bell pepper) mixture. Serve at once.

Serves 6.

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