Bocconcini and capsicum bruschetta

5 minutes / 4 people
Bocconcini and capsicum bruschetta


Brush bread slices on both sides with olive oil and grill on both sides until golden. Drain bocconcini and tear apart. Spread bruschetta with Tomato & Garlic Stir Through and top with torn bocconcini, olives and basil leaves. Season with pepper and serve.


  • 8 slices thick ciabatta bread or baguette;
  • olive oil, for brushing
  • 200g tub cherry bocconcini
  • 190g jar Tomato & Garlic Stir Through
  • 16 black Kalamata olives;
  • basil Leaves, for garnish;
  • freshly ground black pepper, to taste.