Black olive crostini with roasted capsicum and Persian feta

Black olive crostini with roasted capsicum and Persian feta

Black olive crostini with roasted capsicum and Persian feta

vegetarian tapenade, nice combination of persian feta

Cooking Time 20 minutes/Makes 24

Ingredients of Black olive crostini with roasted capsicum and Persian feta

1 Turkish bread roll

1 tbs extra virgin olive oil

1 1/2 red capsicums, quartered, deseeded

2 tbs bought black olive tapenade

150g Persian feta, drained, crumbled

Fresh small basil leaves, to serve

Description of Black olive crostini with roasted capsicum and Persian feta

Preheat oven to 210°C. Cut the Turkish bread roll crossways into 12 thin slices. Cut each slice in half crossways. Place the bread slices, in a single layer, on 2 baking trays. Brush both sides of the bread slices with the oil. Bake in oven for 10 minutes or until light brown and crisp. Set aside on the trays to cool completely.

Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Cook under grill for 8-10 minutes or until charred and blistered. Transfer to a sealable plastic bag and set aside for 5 minutes (this helps lift the skin). Peel the skin from the capsicum and cut the flesh into 24 squares.

Spread the tapenade evenly over 1 side of the crostini. Top each crostini with 1 piece of capsicum, 1 piece of feta and 1 basil leaf to serve.

Notes & tips for Black olive crostini with roasted capsicum and Persian feta

Time plan tip: Prepare this recipe to the end of step 2 up to 2 days ahead. Store the crostini in an airtight container. Store the capsicum in an airtight container in the fridge. Continue from step 3 just before serving.

Prep time: 10 mins (+ cooling & 5 mins standing time)

Source - taste.com.au