Rocket Pesto Capsicum Bruschetta

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Make your own gourmet bruschetta topped with homemade pesto and chargrilled capsicum.

The ingredient of Rocket Pesto Capsicum Bruschetta

• 1 bunch rocket ends trimmed washed dried
• 40g 1 2 cup finely grated parmesan
• 100g pine nuts toasted
• 2 garlic cloves coarsely chopped
• 125ml 1 2 cup olive oil
• 4 red capsicums quartered deseeded
• 10 slices ciabatta
• 1 tablespoon olive oil extra
• 200g feta crumbled

The Instruction of rocket pesto capsicum bruschetta

• 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

Nutritions of Rocket Pesto Capsicum Bruschetta

calories: 341 053 calories
calories: 27 grams fat
calories: 7 grams saturated fat
calories: 15 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 10 grams protein
calories: n a
calories: 402 69 milligrams sodium
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calories: nutritioninformation