Name: Roasted capsicum & chilli tapenade with crispbread
Yield: 8
Ingredients: 2 red capsicums, quartered, seeded; 1 baguette, cut into thin diagonal slices; Olive oil cooking spray; 2 birdseye chillies, seeded, chopped; 1 garlic clove, crushed; ¹⁄ ³ cup toasted pine nuts; 1 tbsp white balsamic vinegar; ¼ cup olive oil

Pair this with Artichoke & fetta dip

Ingredients

2 red capsicums, quartered, seeded

1 baguette, cut into thin diagonal slices

Olive oil cooking spray

2 birdseye chillies, seeded, chopped

1 garlic clove, crushed

¹⁄ ³ cup toasted pine nuts

1 tbsp white balsamic vinegar

¼ cup olive oil

Method

1.

Preheat grill to high. Put capsicum, skin-side up, on an oven tray and grill until skin blackens and blisters. Remove and transfer to a plastic bag. Seal and allow to stand for 20 minutes.

2.

Preheat oven to 180°C. Spread bread slices out in a single layer on oven trays, spray with oil and bake for 10 minutes or until crisp.

3.

Peel and discard capsicum skin. Put flesh into a food processor with chilli, garlic, pine nuts, vinegar and oil. Process until it forms a tapenade. Serve with crispbread.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

Ingredients

Method

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