Avocado & Antipasto Bites
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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
- Place capsicum under a preheated grill and cook until blistered.
- Remove and place in a plastic bag. Sit for 5 minutes then remove and peel.
- Cut into thin slices.
- Combine olive oil and garlic.
- Slice eggplant into 1cm thick rounds.
- Brush with oil mixture and cook in a frying pan for 3 minutes each side or until golden.
- Lightly grill bread rounds.
- Spread with pesto and top with a slice of eggplant, then avocado, olives and red capsicum.