Red pepper & caper bruschetta

Red pepper & caper bruschetta

A modern twist on open-faced sandwiches - just ideal on a summery day

Difficulty and servings

Easy

Makes about 20

Preparation and cooking times

Ready in 30 mins
Vegetarian

Vegetarian

  1. Video tutorial: Grilling peppers

Method

  1. Barbecue or grill the peppers until their skins are blackened and blistered. Put in a bowl and cover until cool enough to handle. Skin, seed and roughly chop then put back in the bowl. Add the capers, anchovies, basil and crushed garlic. Cut the ciabatta into slices and toast on both sides until golden brown. Rub the halved garlic over 1 side of the toast. Top with the roasted pepper mixture, drizzle with extra-virgin olive oil and serve.

Per serving

88 kcalories, protein 3.2g, carbohydrate 12.4g, fat 3.2 g, saturated fat 0.3g, fibre 1g, salt 0.74 g

Recipe from olive magazine, June 2005.

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Latest comments and suggestions

  • 17 February 2008

    guldtjej rated this recipe

    5 stars

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  • 09 April 2008

    kittybibidy rated and commented on this recipe

    5 stars

    So easy and tasty! My only tip is watch the amount of basil you use as it could have a tendancy to be overpowering in the recipe. I will make this again 100%.

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  • 07 August 2008

    Sarah rated and commented on this recipe

    5 stars

    Will definitely be making this again. Full of flavour & takes next to no time to make!

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  • 25 September 2009

    Alexa commented on this recipe

    Delicious easy & healthy :)

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  • 25 September 2009

    Alexa rated this recipe

    5 stars

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Difficulty and servings

Easy

Makes about 20

Preparation and cooking times

Ready in 30 mins
Vegetarian

Vegetarian

Ingredients

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Per serving

88 kcalories, protein 3.2g, carbohydrate 12.4g, fat 3.2 g, saturated fat 0.3g, fibre 1g, salt 0.74 g

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