Name: Artichoke and roasted capsicum bruschetta
Cook time: 35 min
Total time: 35 min
Ingredients: 1 small_piece yellow capsicum; 1/3 cup olive oil; 3 clove garlic, crushed; 2 30cm bread sticks; 1/4 cup basil pesto; 250 gram marinated artichoke hearts, drained, thinly sliced; 48 fresh flat-leaf parsley leaves

Ingredients

1 small_piece yellow capsicum

1/3 cup olive oil

3 clove garlic, crushed

2 30cm bread sticks

1/4 cup basil pesto

250 gram marinated artichoke hearts, drained, thinly sliced

48 fresh flat-leaf parsley leaves

Method

1.Quarter capsicum; discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens; cover capsicum with paper or plastic for 5 minutes. Peel away skin; slice thinly.

2.In a small bowl, combine oil and garlic. Trim ends from bread sticks; cut sticks into 1cm slices. Brush both sides of bread pieces with garlic oil; toast both sides.

3.Divide pesto, artichoke and capsicum among bruschetta; top with a parsley leaf.

4.Serve at room temperature.

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Ingredients

Method

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