How about a yummy treat for all the family to share!
This delicious roasted capsicum and roast pumpkin bruschetta recipe serves 4.
Ingredients
1 – Roast pumpkin and chickpea burger ( Roast Carrot and Kale Burger also suitable )
1 – Loaf ciabatta
1 – Red capsicum
1 – Cup rocket
1 – Shallot
1/4 – Punnet cherry tomatoes
80 – Grams goats, fetta or haloumi cheese (can be any good cheese)
Instructions
Char grill capsicum on stove top or bake in oven with a little oil to blister then place in a bowl and cover with cling wrap, when just warm peel the skin off and slice capsicum into strips and marinate in olive oil, salt and pepper and parsley.
Cut ciabatta 1 cm thick and at angle, grill to toast then rub raw garlic on both sides and add a drizzle of olive oil.
Thinly slice shallots and marinate in vinegar, oil for a few minutes.
Pan fry Roast Pumpkin and Chickpea Burger in a little oil.
Stack bruschetta starting with rocket leaves, Roast pumpkin and Chickpea Burger, capsicum, cheese and lastly marinated shallots.
Serve warm.
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