Antipasto bruschetta

Name: Antipasto bruschetta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 red capsicum; 100g semi-dried tomatoes; 100g chargrilled mushrooms; 75g sliced salami; 50g pitted kalamata olives; 8 thick slices day-old wood-fired bread; 1 garlic clove, peeled, halved; 2 tbsp exltra virgin olive oil

5.0

(6)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Cost: $6.87 /serving

Author : Tracy Rutherford

appetiser party spring

Ingredients

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Instructions

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Step 1

Preheat grill on high heat. Cut capsicum into large flat pieces. Discard seeds and membrane. Place capsicum, skin-side up, onto grill tray. Grill for 10 minutes or until skin is black. Place into a plastic bag. Seal. Stand for 10 minutes. Peel. Discard the skin.

Step 2

Roughly chop capsicum, tomatoes, mushrooms, salami and olives so all pieces are similar sizes. Place into a bowl.

Step 3

Preheat grill on medium-high heat. Grill both sides of bread slices until toasted. While hot, rub 1 side of each slice with garlic. Drizzle each with 1 teaspoon of oil. Spoon antipasto mixture onto bread. Serve.