Bruschetta is a classic Italian dish. Most restaurants will serve you a Bruschetta as a starter. It is made in several different ways, with diced tomato style the more usual. This bruschetta, however, uses red capsicum (red peppers) instead of tomato.
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Cooking Method
Remove papery outer skin from garlic bulb (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool.
Broil red peppers until skins blister, about 10 minutes. Immediately place peppers in a bowl; cover with plastic wrap and let stand for 15-20 minutes.
Peel off and discard charred skin. Coarsely chop peppers. Cut top off garlic head, leaving root end intact. Squeeze softened garlic from bulb and finely chop.
In a bowl, combine the parsley, basil, lemon juice, salt, pepper, Balsamic vinegar and remaining oil. Add peppers and garlic; mix well. Cut bread into 8 slices, 1 cm thick; broil until lightly toasted. Top with pepper mixture. Serve immediately.
| Ingredients | Serves 4 (2 baguettes per person) |
| Garlic 1 whole bulb | |
| Olive Oil | 2 tbspns |
| Sweet red pepper | 2 medium, halved and seeded |
| Fresh parsley | 3 tbspns |
| Basil minced fresh | 2 tbspns |
| Lemon juice | 1 tbspn |
| Salt | ½ tspn |
| Ground black pepper | ¼ tspn |
| French bread stick | 8 slices |
| Balsamic vinegar | 1tbspn |
