Roasted capsicum & chilli tapenade with crispbread
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
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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.
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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.
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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.
