Bruschetta with roasted bell peppers and pesto
This is so refreshing to eat and takes little time to prepare. I’ve roasted a yellow bell pepper for this version, which adds a wisp of smokiness and adds another layer of texture and flavour. Most recipes for Bruschetta use fresh basil, but I’m a sucker for Pesto sauce. Spreading it over the toast provides an ideal base and of course compliments the freshness of the other ingredients.
Servings: people
Ingredients
- .5 whole Red onion peeled & thinly sliced (£0.05)
- 150 grams Vine tomatoes diced (£0.36)
- 2 slices White bread sliced (£0.11)
- 1 whole Red Pepper (£0.40)
- 15 grams Green pesto 2 teaspoons (£0.30)
- 10 ml olive oil 2 teaspoons (£0.05)
- 5 ml Soy sauce 1 teaspoon (£0.03)
- 5 ml Balsamic vinegar 1 teaspoon (£0.03)
- 2 grams Black pepper good sprinkle (£0.06)
- 1 cloves garlic peeled & sliced (£0.03)
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Prep Time: 10 minutes
Cook Time: 5 minutes
- Stick the pepper under the grill, turning until is bubbling and charred on all sides. Remove from heat then de-seed and skin. Slice the flesh then add to a bowl.
- Prepare the tomatoes, onion and garlic, then add to the bowl with the prepared peppers. Add the balsamic vinegar, olive oil and soy sauce mixing everything together. Leave to stand and marry for 20 minutes.
- Grill your toast, then spread on the pesto. Layer the slice with the Bruschetta mix then serve up.
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