McCain Food Service
Capsicum & Feta Breakfast Bruschetta
Capsicum & Feta Breakfast Bruschetta
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10 minutes -
Serves 5
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Loading...Ingredients
Product used:
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. |
