Chorizo, grilled capsicum and tomato bruschetta

This open sandwich of toasted ciabatta bread with a mixed capsicum topping is typical of the style of food enjoyed in Mediterranean countries, where bread, along with plenty of fruit and vegetables, is a mainstay of the diet. A little chorizo sausage adds a spicy note to the sweet capsicum mix.

Chorizo, grilled capsicum and tomato bruschetta


  • 1 red capsicum, halved and seeded
  • 1 yellow capsicum, halved and seeded
  • 50 g chorizo sausage, thinly sliced
  • 170 g cherry tomatoes, quartered
  • 2 tablespoons tomato relish or chutney
  • ¼ cup (15 g) fresh basil leaves, roughly tornblack pepper
  • 1 ciabatta loaf, about 250 g
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, crushed


  1. Preheat the grill to high.
  2. When the grill is hot, place the capsicums, skin side up, on a baking tray and grill for 8–10 minutes, or until the flesh softens and the skin begins to blister and char.
  3. Transfer the capsicums to a plastic bag, seal with a tie and set aside until cool enough to handle.
  4. While the capsicums are cooling, cook the chorizo sausage in a frying pan for 3–4 minutes, or until the oil runs out and the sausage slices start to crisp.
  5. Drain on paper towel.
  6. Place the chorizo in a bowl and add the tomatoes, relish or chutney and basil.
  7. Remove the cooled capsicums from the bag and peel away their skins.
  8. Roughly chop the flesh and add to the bowl.
  9. Season with pepper to taste and mix well.
  10. Set aside while you prepare the toasts.
  11. Preheat the grill to high again.
  12. Cut the ciabatta across into 3 pieces, then cut each piece in half horizontally.
  13. Mix the oil with the garlic and brush this mixture onto the cut sides of the ciabatta pieces.
  14. Place them, cut side up, under the hot grill and toast for 2–3 minutes, or until golden and crisp.
  15. Top the toasted ciabatta with the pepper and chorizo mixture and serve immediately.

Serves 6
Preparation: 15 minutes
Cooking: about 15 minutes



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