Roast capsicum & ricotta crostini
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Prep Time: 20 minutes
Cook Time: 55 minutes
Total: 75 minutes
Servings: 10
Cost: $3.34 /serving
Author : Gemma Luongo
Ingredients
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Instructions
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Step 1
Preheat oven to 220ºC. Place capsicums on a baking tray. Roast, turning once, for 50 minutes or until charred and blistered. Transfer to a plastic bag. Set aside to cool. Peel and seed. Cut the flesh into thin strips.
Step 2
Combine capsicum, extra virgin olive oil, capers, mint, parsley, garlic and chilli in a bowl. Season with salt and pepper. Cover and place in the fridge overnight to develop the flavours.
Step 3
Preheat chargrill on medium-high. Spray the bread with oil and cook for 30 seconds each side or until crisp and golden. Spread with the ricotta and top with the capsicum mixture.