RECIPE BY

Chef.        Gino D'Acampo       

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This bruschette with roasted pepper recipe by chef  Gino is an all-time favorite  enjoyed by many Italians  

8 tbs extra virgin olive oil.  I small Onion Chopped.    I tsp smoked paprika  400 g tinned cannellini beans drained

2 roasted peppers ( from jar ). 5og pitted Kalamata Olives  ( chopped ). 3 tbs chopped fresh flat-leaf parsley

I tbs freshly squeezed lemon juice.  40 g rocket leaves.   I baguette, cut into 2 cm thick slices.   Salt & Pepper to taste

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To make bruschette with roasted pepper recipe, firstly heat 2 tbs of the olive oil in a medium saucepan and fry the onions for 5 minutes stirring occasionally. Add the smoked paprika and cook for 2 more minutes.

Place the onion mixture, beans, roasted peppers, and 2 more tbs of olive oil into a food processor and blend until smooth. Season and allow to cool slightly

To make the black olive relish, place the olives and parsley in a bowl. Pour over the remaining oil and 1 tbs lemon juice. Season and stir well

Place the bread slices on the hot griddle pan and cook for 2 minutes on each side until lightly charred

To serve, spread some of the cannellini and roast pepper puree over each warm bruschetta and spoon on a little of the olive relish.  Top with a few rocket leaves and drizzle with a touch more extra virgin olive oil and place on a large serving plate. Perfect with a cold glass of good Prosecco