Avocado & Antipasto Bites

Serves: 12
Ready In: 20 minutes

1. Place capsicum under a preheated grill and cook until blistered.

2. Remove and place in a plastic bag. Sit for 5 minutes then remove and peel. Cut into thin slices.

3. Combine olive oil and garlic.

4. Slice eggplant into 1cm thick rounds.

5. Brush with oil mixture and cook in a frying pan for 3 minutes each side or until golden.

6. Lightly grill bread rounds.

7. Spread with pesto and top with a slice of eggplant, then avocado, olives and red capsicum.

  • 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
Avocado and Mint Icecream

Avocado and Mint Icecream

Read More

Previous Item Avocado and Mint Icecream

Asian Noodles with Ginger and Avocado

Asian Noodles with Ginger and Avocado

Read More

Up Next Asian Noodles with Ginger and Avocado

connect with us on ... 


Open Wednesday to Sunday: 8am - 6pm. Selected stores open 7 days. © Belconnen Fresh Food Markets.