Roast capsicum salsa & goats cheese bruschetta

Roast capsicum salsa & goats cheese bruschetta

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The ingredient of Roast capsicum salsa & goats cheese bruschetta

  1. 1 large red capsicum
  2. 1 large yellow capsicum
  3. 1 large green capsicum
  4. 1 1/2 tablespoons extra virgin olive oil
  5. 60g goats cheese (South Cape Cheese brand), crumbled
  6. 1 teaspoon fresh thyme leaves
  7. Salt & freshly ground black pepper
  8. 8 thick slices crusty Italian bread
  9. 1 large garlic clove, halved

The instruction how to make Roast capsicum salsa & goats cheese bruschetta

  1. Preheat oven to 200u00b0C. Place capsicums on a baking tray and lightly brush with 2 teaspoons of the oil. Cook for 40 minutes, turning occasionally during cooking, until charred and blistered. Transfer to a heatproof bowl, cover with a plate or foil and set aside for 10 minutes (this helps lift the skin). Peel the skin from the capsicums and remove the seeds and membrane. Cut flesh into 1cm-thick slices. Place in a large bowl.
  2. Add remaining oil, goats cheese and thyme and toss gently until combined. Taste and season with salt and pepper.
  3. Preheat grill on medium-high. Place the bread on a baking tray and cook under preheated grill for 1-2 minutes each side or until toasted. Rub bread with cut side of garlic. Spoon capsicum mixture on bread and serve immediately.

Nutritions of Roast capsicum salsa & goats cheese bruschetta

calories: 266.007 calories
calories: 11 grams fat
calories: 3 grams saturated fat
calories: 29 grams carbohydrates
calories: 5 grams sugar
calories:
calories: 10 grams protein
calories: 7 milligrams cholesterol
calories: 313.04 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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