Chorizo, Grilled Capsicum and Tomato Bruschetta

    35 minutes

    A little chorizo sausage adds a spicy note to the sweet capsicum mix in this open-faced sandwich.

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    Serves: 6 

    • 1 red capsicum, deseeded and halved
    • 1 yellow capsicum, deseeded and halved
    • 50 g chorizo sausage or salami, thinly sliced
    • 150 g cherry tomatoes, quartered
    • 2 tbsp tomato relish or chutney
    • ¼ cup (15 g) firmly packed fresh basil, roughly torn
    • pepper to taste
    • 1 ciabatta loaf, about 250 g
    • 1 tbsp extra virgin olive oil
    • 1 garlic clove, crushed

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the grill to high. Place the capsicums, skin-side up, on the grill tray and grill for 8–10 minutes or until the flesh softens and the skin begins to blister and char. Transfer the capsicums to a polythene bag, seal with a tie and set aside until cool enough to handle.
    2. While the capsicums are cooling, cook the chorizo sausage in a frying pan for 3–4 minutes or until the oil runs out and the sausage slices start to crisp. Drain on paper towel.
    3. Place the chorizo in a bowl and add the tomatoes, relish and basil. Remove the cooled capsicums from the bag and peel away their skins. Roughly chop the flesh and add to the bowl. Season with pepper to taste and mix well. Set aside while you prepare the toasts.
    4. Preheat the grill to high again. Cut the ciabatta across into thirds, then cut each piece in half horizontally. Mix the olive oil with the garlic and brush this mixture onto the cut sides of the ciabatta pieces. Place them, cut-side up, under the hot grill and toast for 2–3 minutes or until golden and crisp.
    5. Top the toasted ciabatta with the capsicum and chorizo mixture and serve immediately.

    Some more ideas…

    *Use a French bread stick or other crusty loaf instead of ciabatta.
    *For a vegetarian topping, omit the chorizo and sprinkle the capsicum and tomato mixture with 2 tbsp toasted pine nuts. Or replace the chorizo with ⅔ cup (100 g) crumbled fetta or goat's cheese.
    *Eggplant and mozzarella bruschetta: Slice 1 eggplant into 1 cm thick rounds and spread them out on a baking tray. Add 1 tsp chopped fresh thyme to 2 tbsp extra virgin olive oil and brush half of this over the eggplant slices. Place under a preheated grill and cook for about 4 minutes or until soft and lightly golden. Turn the slices over, brush with the remaining thyme oil and grill for a further 4 minutes or until lightly golden. Slice 3 roma tomatoes and 100 g mozzarella cheese. Overlap slices of eggplant, tomato and cheese on each toasted piece of ciabatta and grind over some black pepper. Grill for 1–2 minutes, just to melt the cheese. Scatter 2–3 thinly sliced spring onions over the top, then serve immediately.

    Health points

    *Like all breads, ciabatta is a good source of starchy carbohydrates and B vitamins. It is sometimes called ‘slipper bread’ because of its shape.
    *Chorizo is a popular Spanish sausage made with pork and pimiento, a Spanish capsicum. Chorizo has a high fat content, but this can be substantially reduced by frying the sausage in a dry pan and draining it well.

    Each serving provides

    GI estimate high.

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