Preparation time:
5 mins
Cooking time:
5 mins
Mediterranean Capsicum Bruschetta with Feta and Olives
By Anjelica Alanne
  • 2 thick slices sourdough bread
  • 2 tablespoons olive oil
  • ½ jar Beerenberg Mediterranean Capsicum Bruschetta
  • 60g feta, crumbled
  • 2 tablespoons pitted olives

Preheat a griddle pan or frypan over high heat. Drizzle the sourdough with olive oil and place in the pan. Cook for 2 minutes on each side, until slightly charred.

Place the sourdough onto two serving plates. Top with Beerenberg Mediterranean Capsicum Bruschetta, feta and olives. Serves 2.