Roast capsicum & ricotta crostini

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.