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Capsicum & Feta Breakfast Bruschetta

Capsicum & Feta Breakfast Bruschetta

Capsicum & Feta Breakfast Bruschetta

  • Prepare time10 minutes
  • ServesServes 5
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Ingredients

Product used:
Diced Capsicums 500g
2 cups of McCain diced capsicum
  • 2 tbs balsamic vinegar
  • The leaves from 1 bunch of fresh basil
  • 120g Danish feta
  • 10 slices of sourdough bread
  • 1 clove of garlic, cut in half
  • 1/4 cup of olive oil
  • Freshly cracked sea salt and black pepper

Method

1.Heat 1tbs of the olive oil in a large frying pan over a medium-high heat. Add McCain Diced Capsicums and saute for 4 minutes or until soft and cooked through. Add balsamic vinegar, stir and remove from heat.
2.Meanwhile, toast the sourdough and rub cut side of garlic over 1 side of each piece of toast. 3. Place sourdough on a serving platter, spread capsicum mixture evenly over the toasted sourdough, sprinkle with feta and fresh basil, season with freshly cracked sea salt and black pepper and serve immediately.