Ultimate Spaghetti Bolognese
- 2 mins
- 6 portions
- Medium
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Roasted Pepper & Olive Bruschetta
Perfect for a special starter or as canapés if you cut the rolls into bite-sized pieces. Fabulous with a chilled glass of Prosecco!
-
Cook: 5 mins
Prep: 20 mins - 4
- easy
- Suitable for home freezing
Go back
Roasted Pepper & Olive Bruschetta
Perfect for a special starter or as canapés if you cut the rolls into bite-sized pieces. Fabulous with a chilled glass of Prosecco!
-
Cook: 5 mins
Prep: 20 mins - 4
- easy
- Suitable for home freezing
Ingredients
| 4 tbsp extra virgin olive oil | |
| 1 small onion, peeled and finely chopped | |
| 1 tsp smoked paprika | |
| 220g tin butter beans | |
| 1 roasted red pepper, from a jar | |
| Salt and freshly ground black pepper | |
| 2 tbsp pitted black olives, roughly chopped | |
| 2 tbsp flat leaf parsley, roughly chopped | |
| 1 tbsp lemon juice | |
| 2 Juvela Gluten-Free White Rolls | |
| Rocket leaves, to garnish |
Method
- Heat 1tbsp of the olive oil in a pan and gently fry the onion for 5 minutes. Add the smoked paprika and cook for a further 2minutes.
- Place the onion mixture, roasted peppers, butter beans, and 2tbsp of the olive oil in a food processor and blend to a coarse paste or smoother if you prefer. Season to taste.
- Place the chopped olives and parsley in a bowl. Pour over the remaining tbsp of oil and lemon juice, season and stir well.
- Cut the roll in half and place cut side down in a hot griddle pan for 2-3 minutes until slightly charred. Alternatively, place under a medium grill until golden and crisp.
- Top each half with butter bean and red pepper mash and drizzle over the olive mixture. Garnish with fresh rocket leaves.
- If making canapés, cut each roll in half and then cut each half into 4-6 pieces and top as above.
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