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Avocado & Antipasto Bites

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Serves: 12
Prep Time: 20 minutes
Cook Time: N/A

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.
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