Prep time: 5 mins Ingredients 60g 4 slices 140g 60g 6 tbsp 4 tsp 2 tsp Method 1. Spread tapenade over two slices of ciabatta then top with roasted red bell pepper. Spread basil pesto on remaining two slices of ciabatta and top with onion and tomato mixture. Drizzle balsamic glaze and rocket oil on a platter, if desired, and place bruschetta on top.
(serves 4) olive tapenade ciabatta, toasted roasted red bell pepper basil pesto mixture of finely chopped onion and tomato balsamic glaze (optional) rocket oil (optional)