Potatoes on grilled bread may not sound like your usual bruschette, but these are really delicious. Rosemary laced potatoes go so well with sweet roasted capsicum. I prefer to roast my own capsicum here as they’re sweeter, but you could use jarred if you like. The potato/capsicum mix would also make a great meat free meal, top with a fried egg and some fresh herbs – or serve as I have on top of char-grilled bread and pass them around to share.
- 1 Sourdough loaf, Ciabatta or similar
- 2 whole cloves of garlic, peeled
- 4 Roasting Potatoes (such as Nadine or Ruby Lou), peeled and chopped into 2cm pieces
- 4 Red Capsicums
- Olive Oil
- 2 tblspns fresh rosemary, chopped finely
- 1 tblspn dried oregano
- 2 garlic cloves, peeled and finely sliced
- 2 tblspns capers
- Freshly ground black pepper
- Cut the bread into 1 cm slices. Place a grill pan on high heat and toast the bread on both sides, drizzling with a little olive oil on each side. Remove from pan and immediately rub each side with the raw garlic clove. Set aside.
- Fill a pot with water and add the diced potatoes and a pinch of salt. Place on high heat and bring to the boil. Cook until potatoes are cooked through. Drain and allow to dry completely.
- Meanwhile, preheat oven to 200c. Place the capsicums on a lined baking tray and bake for 20 – 30 minutes, or until the skins are blackened. Remove from the oven and put in a large bowl. Cover tightly with clingwrap and allow to sit for 10 minutes. This helps the skins come off easily.
- Take capsicums from the bowl, and remove the skins. Pull the capsicum flesh away from the seeds and stems and cut into thin slices. Set aside.
- Heat a few tablespoons of olive oil in a frypan. Add the potatoes and sautee until starting to brown. Add the garlic, rosemary and oregano and season with salt. Keep tossing and turning until the potato is golden. Add the capsicum and the capers and stir for another minute to combine and heat through. Don’t worry if the potatoes start crushing up.
- Place the pre grilled bread on a plate. Top with the potato/capsicum mixture. Add a little salt and a grind of black pepper. Drizzle with a little olive oil and serve.
- Can be eaten hot or at room temperature.