Rocket Pesto Capsicum Bruschetta

Make your own gourmet bruschetta topped taking into consideration homemade pesto and chargrilled capsicum.

The ingredient of Rocket Pesto Capsicum Bruschetta

1 bunch rocket ends trimmed washed dried
40g 1 2 cup finely grated parmesan
100g pine nuts toasted
2 garlic cloves coarsely chopped
125ml 1 2 cup olive oil
4 red capsicums quartered deseeded
10 slices ciabatta
1 tbsp olive oil other
200g feta crumbled

The Instruction of rocket pesto capsicum bruschetta

place the rocket parmesan pine nuts and garlic in the bowl of a food processor and process until finely chopped afterward the motor running gradually add the oil in a thin steady stream until competently combined taste and season in the manner of salt and pepper
preheat a grill around high place the capsicum skin side up deadened grill and cook for 8 10 minutes or until the skin is charred and blistered transfer to a sealable plastic bag and set aside for 10 minutes this helps lift the skin peel the skin from the capsicums and cut the flesh into thin slices
preheat a barbecue or chargrill all but high brush both sides of the ciabatta later than further oil cook ciabatta almost grill for 1 2 minutes each side or until toasted
further the ciabatta evenly past rocket pesto summit zenith when capsicum and sprinkle considering feta place roughly a serving platter and assistance immediately

Nutritions of Rocket Pesto Capsicum Bruschetta

calories: 341 053 calories
calories: 27 grams fat
calories: 7 grams saturated fat
calories: 15 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 10 grams protein
calories: n a
calories: 402 69 milligrams sodium
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calories: nutritioninformation