Olive and roasted capsicum bruschetta

Method

Preheat oven to 180C (160C fan forced). Arrange the bread slices on baking sheet. Lightly brush with olive oil. Bake 8-10 minutes or until golden brown. Set aside.

Fit the work bowl with the adjustable slicing disc. Slice the olives on the thinnest setting on speed 1. Remove from the bowl and set aside.

Fit the food processor with the mini bowl and mini blade. Add the parsley and roasted capsicum, pulse until evenly chopped.

Add the cream cheese and garlic to the mini bowl. Process on speed 2 for 5 seconds until smooth.

To serve, spread each bread slice with cream cheese and top with olive and capsicum mixture.

Serve immediately. Season with freshly ground black pepper, if desired.

Tips

• Roasted red capsicum is available ready roasted from the deli section or in jars at the supermarket. For home roasted: blacken the whole capsicum over a gas flame or roast in the oven at 220C for 35 - 40 minutes (until collapsed and the skin is blackening and blistering). Remove hot capsicums to a sealed container or plastic bag and seal. Set aside to 'steam' for 10 – 15 minutes. Peel off the skin, remove all the inside membrane and seeds and discard. Use the softened flesh only.