Black olive crostini with roasted capsicum and Persian feta

Step 1

Preheat oven to 210°C. Cut the Turkish bread roll crossways into 12 thin slices. Cut each slice in half crossways. Place the bread slices, in a single layer, on 2 baking trays. Brush both sides of the bread slices with the oil. Bake in oven for 10 minutes or until light brown and crisp. Set aside on the trays to cool completely.

Step 2

Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Cook under grill for 8-10 minutes or until charred and blistered. Transfer to a sealable plastic bag and set aside for 5 minutes (this helps lift the skin). Peel the skin from the capsicum and cut the flesh into 24 squares.

Step 3

Spread the tapenade evenly over 1 side of the crostini. Top each crostini with 1 piece of capsicum, 1 piece of feta and 1 basil leaf to serve.