Bella br­uschetta

The Australian Women’s Weekly Food Magazine - - Contents - PHO­TOG­RA­PHER LOUISE LIS­TER STYLIST EMMA KNOWLES PHOTOCHEFS PETA DENT & AMAL WEB­STER

Italy’s most fa­mous an­tipasti, br­uschetta, is en­joyed around the world. Tra­di­tion­ally grilled bread rubbed with gar­lic and topped with olive oil and salt, there are now many vari­a­tions.

Ours in­clude grilled ve­g­ies, sar­dines and glazed figs.

GRILLED VEG­ETABLE & RI­COTTA BR­USCHETTA

PREP + COOK TIME 30 MIN­UTES SERVES 4 2 tea­spoons bal­samic vine­gar 2 ta­ble­spoons ex­tra vir­gin olive oil 2 medium zuc­chini (240g),

sliced thinly length­ways

2 medium yel­low cap­sicum (200g),

sliced thickly

2 medium to­ma­toes (300g), halved 4 large slices sour­dough bread olive oil cook­ing spray

1 cup (240g) firm ri­cotta

1 ta­ble­spoon finely chopped

fresh basil

60g baby rocket leaves

2 ta­ble­spoons small fresh basil leaves 1 To make the dress­ing, whisk bal­samic vine­gar and 1 ta­ble­spoon of the oil in a small bowl.

2 Lightly spray zuc­chini, cap­sicum, tomato and bread with oil. Sea­son veg­eta­bles. Cook veg­eta­bles and bread on a heated grill plate or bar­be­cue, in batches, turn­ing oc­ca­sion­ally, for 3 min­utes or un­til veg­eta­bles are ten­der and bread is lightly charred.

3 Place ri­cotta, chopped basil and re­main­ing oil in a small bowl. Stir to com­bine. Sea­son to taste.

4 Spread ri­cotta mix­ture over toasted bread slices. Top with veg­eta­bles and rocket. Driz­zle with dress­ing and sprin­kle with basil leaves.

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