Ingredients
1 tub Summer Land camel milk persian style feta
100g baby capsicums
1 large clove garlic
Italian parsley to garnish
4 slices sourdough
1 tbsp olive oil
Salt and pepper
Nigella seeds to garnish
Method
Heat oven to 180 degrees. Drizzle baby capsicums in olive oil and season with salt and pepper. Roast for 20 mins until slightly coloured and tender. Drizzle bruschetta slices with olive oil. Rub with raw garlic and sear on a hot griddle pan for 1-2 minutes either side is marked and toasted. When baby capsicums are roasted, remove seeds and stem and slice thinly. Spread bruschetta with Persian feta evenly and season accordingly. Top with roasted baby capsicums, parsley and nigella seeds. Serve immediately.
