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Roasted capsicum & chilli tapenade with crispbread

A little bite - pairs beautifully with fresh crusty bread - by Kerrie Worner
  • 21 Nov 2017
Roasted capsicum & chilli tapenade with crispbread
Serves 8
Proudly supported by

Pair this with Artichoke & fetta dip

Ingredients

2 red capsicums, quartered, seeded

1 baguette, cut into thin diagonal slices

Olive oil cooking spray

2 birdseye chillies, seeded, chopped

1 garlic clove, crushed

¹⁄ ³ cup toasted pine nuts

1 tbsp white balsamic vinegar

¼ cup olive oil

Method

  1. Preheat grill to high. Put capsicum, skin-side up, on an oven tray and grill until skin blackens and blisters. Remove and transfer to a plastic bag. Seal and allow to stand for 20 minutes. 

  2. Preheat oven to 180°C. Spread bread slices out in a single layer on oven trays, spray with oil and bake for 10 minutes or until crisp. 

  3. Peel and discard capsicum skin. Put flesh into a food processor with chilli, garlic, pine nuts, vinegar and oil. Process until it forms a tapenade. Serve with crispbread.

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