Roast Capsicum Bruschetta
Roast Capsicum Bruschetta



  • 1 red capsicum, rubbed with olive oil and sea salt
  • 4 slices of baguette or similar, drizzled with oil and griddled
  • 100g chopped anchovies
  • 50g pine nuts
  • 4 tsp sesame seeds
  • Place the capsicum on a gas flame or in a griddle pan, and chargrill until blackened and blistered all over. Place in a plastic sandwich bag and seal, leaving to steam for 4 mins. When ready, remove from the bag, peel, and slice into strips.
  • Pile the sliced capsicum onto the griddled baguette slices, add the chopped anchovies, sesame seeds and pine nuts, then serve as part of a classic antipasto spread.
10 mins
2 serving

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