Pesto and Roasted Red Capsicum Bruschetta

by Tarla Dalal

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Bruschetta is a classic Italian appetizer made of grilled bread brushed with butter or olive oil, and then topped with any veggies or sauces of your choice.

In this irresistible version, the bruschetta is topped with pesto, a traditional sauce that is rich in basil, walnuts and garlic, and with roasted capsicum.

Roasting the capsicum with the skin on, and then peeling and cutting it, gives a unique aroma and texture to the Pesto and Roasted Red Capsicum Bruschetta.

Garnished with cheese and seasoned with chill flakes, the bruschetta is a starter that will win a lot of wows, with its good looks and awesome taste.

However, remember that the bruschetta must be served fresh, to enjoy the crispness of the bread, which might get rubbery after a while.

You can also try other bruschettas like Asparagus Bruschetta , Grilled Pepper Bruschetta and Tomato and Basil Bruschetta .

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Pesto and Roasted Red Capsicum Bruschetta recipe - How to make Pesto and Roasted Red Capsicum Bruschetta

Tags

Preparation Time: 15 mins Cooking Time: 5 mins Baking Time: 15 to 17 minutes Baking Temperature: 200°C (400°F) Total Time: 37 mins 20Makes 20 bruschettas
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Ingredients

For The Crispy Bread
2 baguette
butter for spreading

For The Pesto Sauce
1/4 cup chopped basil
1/2 cup chopped spinach (palak)
1/4 cup walnuts (akhrot)
2 tbsp cheese cubes
1/4 cup milk
1 tsp roughly chopped garlic (lehsun)
1/4 tsp green chilli paste

Other Ingredients
1 medium red capsicum
oil for greasing

For The Garnish
3/4 cup grated processed cheese
dry red chilli flakes (paprika) for sprinkling

Method

For the crispy bread

Cut each french bread into medium sized slices.
Apply butter on each bread slice and bake in a pre-heated oven at 200ºc (400ºf) for 10 to 12 minutes or till they turn crisp. Keep aside.

For the pesto sauce

Boil enough water in a deep non-stick pan, add the spinach and basil, mix well and cook on a medium flame for 2 minutes. Drain and refresh it with cold water.
Combine all the ingredients in a mixer and blend till smooth. Keep aside.

How to proceed

Apply oil all over the capsicum, insert a fork and roast on an open flame till it turns black in colour from all the sides.
Wash thoroughly and remove all the black skin. Cut, deseed and chop.
Combine the prepared pesto and chopped red capsicum in a deep bowl and mix well.
Put a little mixture on each toasted bread slice.
Serve immediately garnished with cheese and chilli flakes.