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Rocket Pesto and Capsicum Bruschetta Recipe

Ingredients

How to make it

  • Place the rocket, parmesan, pine nuts and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined. Taste and season with salt and pepper.
  • Preheat a grill on high. Place the capsicum, skin-side up, under grill and cook for 8-10 minutes or until the skin is charred and blistered. Transfer to a sealable plastic bag and set aside for 10 minutes (this helps lift the skin). Peel the skin from the capsicums and cut the flesh into thin slices.
  • Preheat a barbecue or chargrill on high. Brush both sides of the ciabatta with extra oil. Cook ciabatta on grill for 1-2 minutes each side or until toasted.
  • Spread the ciabatta evenly with rocket pesto. Top with capsicum and sprinkle with feta. Place on a serving platter and serve immediately.
  • TIPS:
  • Prepare this recipe to the end of step 2 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 3 just before serving.
  • Ciabatta is a crusty Italian bread.

Reviews & Comments 3

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  • lizzconn 14 years ago
    This is delish guys! I just love anything with rocket!
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    " It was excellent "
    elgourmand ate it and said...
    This works. Should be yummy. RJ
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  • 22566 14 years ago
    "Houston...all clear...we have a go...for launch"

    Great Rocket recipe.

    Kind Regards

    Joyce
    Was this review helpful? Yes Flag

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