Side

Roasted capsicum bruschetta

Name: Roasted capsicum bruschetta recipe
Yield: 6
Ingredients: 1.5kg whole red capsicums; 80.00 ml extra virgin olive oil; 40.00 ml finely chopped oregano, plus extra leaves to serve; 1 garlic clove, finely chopped; 1 loaf sourdough, sliced on the diagonal; 2 tsp dried mixed herbs (we used oregano and sage)

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by Julian Parisi

Managing Director of PARISI

Aug 14, 2023

This classic Italian side is levelled up with smoky roasted capsicum.

1.5kg whole red capsicums
2 tbs extra virgin olive oil
2 tbs finely chopped oregano, plus extra leaves to serve
1 garlic clove, finely chopped

Herb bread

1 loaf sourdough, sliced on the diagonal
2 tbs extra virgin olive oil
2 tsp dried mixed herbs (we used oregano and sage)

Method

1.

Preheat oven grill to high. Line a baking tray with foil. Arrange capsicums on tray, stem-side up. Grill, turning occasionally as the skin sweats and blisters, for 35 minutes or until the full exterior is roasted charcoal brown.
2.

Transfer to a colander and cover. Stand for 15 minutes. Peel and discard skin and cut into large strips, discarding seeds.
3.

Arrange capsicum on a serving plate. Place oil, chopped oregano and garlic in a small bowl and stir to combine. Season with salt flakes and freshly ground black pepper and drizzle over the capsicum.
4.

For the bread, preheat oven to 220°C/200°C fan-forced. Arrange bread slices on a baking tray. Brush with oil and sprinkle with extra dried herbs. Bake for 10 minutes or until toasted.
5.

Serve capsicum on the warm bread (see notes).