CATEGORIES

Home > World Cuisines > Italian
Pepperonata bruschetta Recipes
Prep Time
N/A
Minutes
Total Time
N/A
Minutes
Makes
4
Servings
Basic Information Your Name:

Your Email:

Rating:

  
Feedback:
Feedback Sent
Recipe Name : Pepperonata bruschetta
Country : Italy
Rating :
Category : Home > World Cuisines > Italian
Chef : Claire Brookman
Email Print SMS
INGREDIENTS


1/4 cup extra-virgin olive oil
2 large capsicums, cut into thin strips (we used red and yellow)
1/4 cup stuffed green olives, halved
2 tomatoes, peeled, chopped
8 slices day-old sourdough bread
2 garlic cloves, halved lengthways
DIRECTION


Heat 1 tablespoon oil in a non-stick frying pan over medium heat. Add capsicum, olives and tomatoes. Season with salt and pepper. Cook, stirring occasionally, for 12 to 15 minutes or until capsicum is tender and mixture thickens. Set aside to cool.

Toast both sides of bread until golden. Rub cut side of garlic over 1 side of bread. Drizzle each with 1 teaspoon of oil. Top with pepperonata. Serve.
SOURCE:

http://www.taste.com.au/recipes/16831/pepperonata+bruschetta