Avocado & Antipasto Bites

Serves: 12
Ready In: 20 minutes
Method:

1. Place capsicum under a preheated grill and cook until blistered.

2. Remove and place in a plastic bag. Sit for 5 minutes then remove and peel. Cut into thin slices.

3. Combine olive oil and garlic.

4. Slice eggplant into 1cm thick rounds.

5. Brush with oil mixture and cook in a frying pan for 3 minutes each side or until golden.

6. Lightly grill bread rounds.

7. Spread with pesto and top with a slice of eggplant, then avocado, olives and red capsicum.

Ingredients:
  • 1 red capsicum, halved and seeds removed
  • ¼ cup olive oil
  • 2 cloves garlic, crushed
  • 1/3 cup ready made pesto
  • 1 medium eggplant
  • 6 slices of olive bread, halved on the diagonal
  • 1 avocado, sliced
  • 12 kalamata olives
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