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Serving-size is a important factor in your daily diet plan. You should compare the amount of this food you commonly eat to the serving size recorded on the label. Eating substantial parts or portions can result in excess fat gain.

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How to make Bruschetta with ricotta, grilled capsicum and artichoke topping

Yield = 6
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 12 slices Italian-style bread (ciabatta)
  • olive oil spray
  • 1 large garlic clove, halved
  • olive oil for drizzling
  • 450g ricotta
  • salt and pepper
  • 1/4 teaspoon cracked black pepper
  • 1 cup chargrilled red capsicum, torn into small pieces
  • 1 cup marinated artichokes, roughly chopped
  • 2 tablespoons chopped flat-leaf parsley

Method

  • Step 1 Heat a stovetop grill or barbecue over high heat. Spray the bread with olive oil spray and place on the grill. Cook, in batches if necessary, for 1-2 minutes each side or until golden brown and slightly charred.
  • Step 2 Remove from grill, spray with more oil spray and rub each slice on one side with the cut side of garlic.
  • Step 3 To make the topping, combine the ricotta with the salt and pepper. Set aside until required.
  • Step 4 Combine the capsicum, artichoke and parsley in a separate bowl.
  • Step 5 To serve, spread ricotta mixture over the bruschetta slices and top with capsicum and artichoke mixture. Drizzle with olive oil and serve immediately. Makes 12.