Bocconcini and capsicum bruschetta

5 minutes / 4 people
Bocconcini and capsicum bruschetta

Preparation

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.

Ingredients

  • 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.