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Photo of Capsicum Bruschetta by WW

Capsicum Bruschetta

13
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
2
Difficulty
Moderate
Prepare the topping the night before so you can have a scrumptious lunch packed with Italian flavours!

Ingredients

Red capsicum

2 medium, halved

Fresh basil

2 tbs, (baby)

Bocconcini

100 g, (baby), halved

Tomato(es)

100 g, (baby roma), quartered

Balsamic vinegar

1 tbs

White sourdough bread

4 slice(s), (rye)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place capsicum, skin-side up, on prepared tray and bake for 30 minutes or until skin has blistered. Wrap in foil and set aside to cool. Peel and discard skin. Coarsely chop flesh.
  2. Place basil, bocconcini and tomatoes in a bowl. Add capsicum and toss to combine.
  3. Top toast with capsicum mixture and drizzle with balsamic vinegar. Season with freshly ground black pepper. Serve.

Notes

SERVING SUGGESTION: Mixed salad leaves. TIP: Capsicums can be roasted up to 3 days ahead. Store in an airtight container in the fridge.

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