Capsicum, basil and mozzarella bruschetta

This colourful Autumn starter is an attractive combination of buffalo mozzarella, capsicum and fresh basil.

• 3 red capsicums, quartered
• 2 tablespoons basil leaves, roughly torn
• 1 tablespoon lemon juice
• 1 buffalo mozzarella ball (see note) or 4 bocconcini, torn into pieces
• 2-3 tablespoons extra virgin olive oil
• 4 thick slices sourdough bread
• 1 garlic clove, halved

Energy 1685kJ	Fat saturated 11.00g
Fat Total 28.00g	Carbohydrate sugars 4.00g
Carbohydrate Total 16.00g	Dietary Fibre g
Protein 20.00g	Cholesterol mg
Sodium 412.04mg

All nutrition values are per serve.

1. Step 1

   Preheat the grill to high. Place the capsicum pieces on a baking sheet, then grill for 15 minutes or until the skin is charred. Transfer to a plastic bag, seal and set aside for about 5 minutes to sweat. Peel capsicums, then cut into 2cm pieces. Place in a bowl with basil, lemon juice, mozzarella, 1 tablespoon olive oil, then season with sea salt and pepper and toss to combine.

2. Step 2

   Toast the bread under the hot grill for 1-2 minutes on each side until golden. Rub each piece of bread with the cut side of the garlic, then brush with remaining oil. Top each piece of toast with capsicum mixture, then season with freshly ground black pepper and serve immediately.

Buffalo mozzarella is from selected delis and gourmet shops.