Photography: Tanya Zouev

Recipe by Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 15 minutes
Course: Entree, Side dish, Snacks
Favourite flavours: Sandwich

Chargrilled capsicum bruschetta

INGREDIENTS

8 slices ciabatta (or other crusty Italian bread)
1 garlic clove, halved
8 pitted black olives, roughly chopped
2 tablespoons capers
1 tablespoon extra virgin olive oil
270g jar chargrilled capsicum, drained, halved lengthways
8 small basil leaves

METHOD

1. Preheat chargrill on high. Lay bread on a tray and cook for 1-2 minutes each side, until crisp and golden. Rub each piece with cut side of garlic. Arrange on a serving platter.

2. Combine olives, capers and oil in small bowl. Season to taste. Place a capsicum half on each piece of toast. Top with a basil leaf and a little olive mixture.


Tips: Bruschetta is best prepared just before serving.


In pictures: rush hour — last-minute entertaining ideas