THE DAIRY KITCHEN
Sweet and Sour Capsicum and Ricotta Bruschetta
By THE DAIRY KITCHEN
Serves
6
Difficulty
Easy
Preparation
0 MINS
Cooking
0 MINS
A stylish way to start a gathering, the guests can serve themselves the bruschetta making them part of the experience.
Ingredients
3 small capsicums, green, yellow and red1/4 cup extra virgin olive oil
2 cloves garlic, sliced
2 tablespoons red wine vinegar
salt and freshly ground black pepper, to taste
1/2 cup fresh herbs (eg. microherbs, basil, chives, parsley, mint)
250g spreadable ricotta cheese
12 slices crusty italian bread, toasted
Method
- Cut capsicums into thick slices, heat oil in a frypan over medium heat, panfry capsicum on each side, until just tender and golden brown, remove to a metal bowl.
- Remove pan from heat for 30 seconds and add garlic and vinegar, taking care as it will splutter. Pour the mixture over the capsicum and season to taste. Marinate for at least 10 minutes.
- To serve, spread each slice of bread generously with ricotta and top with capsicum, herbs and drizzle with dressing. Or, in Italian style, have guests assemble their own; arrange warm capsicum on a serving plate, sprinkle with herbs and dressing, serve alongside a basket of bread and bowl of ricotta.
