For a flavor packed starter or snack, try this bruschetta topped with chargrilled capsicum and zucchini. I love it drizzled with balsamic glaze or vino cotto which gives it a bit more mellow and fruity taste. I can drizzle vino cotto on just about anything!
1 large red capsicum, cut into large flat pieces, discard seeds and membrane
2 zucchinis, thinly sliced (use a mandolin)
100g Creamy Feta Cheese
4 thick slices of baguette bread or pane di casa
1 tbs. olive oil
3 tbs. store bought balsamic glaze or Vino Cotto
1. Preheat grill on high heat. Place capsicum, skin side up, onto the grill. Grill for 10 minutes or until skin is black. Place into a bowl and cover with plastic wrap. Stand for 10 minutes. Peel, and discard skin. Cut into strips.
2. Meanwhile, grill the zucchinis for 2 minutes. Set aside.
3. Preheat grill on medium high heat. Grill both sides of bread slices until toasted. Drizzle with olive oil. Top with capsicum, zucchini, feta cheese and drizzle with balsamic glaze or vino cotto. Season.