Roast capsicum and feta crostini
Step 1 Preheat the oven to 200°C, or fire up the barbecue.
Step 2 Roast the capsicum until the skin is charred and the whole thing is very soft. Set aside to cool, then remove the skin and discard. Place capsicum and feta into a blender. Whiz until smooth. Add salt and pepper to taste.
Step 3 Spread the dip on to slices of toasted baguette, and garnish with basil leaves.
About this Recipe
- 1 red capsicum
- 100g feta (I like Galaxy reduced-fat)
- salt and pepper to taste
- basil leaves to garnish
- 1 baguette
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified