Recipe for Brushetta with Red Pepper Pate and Mediterranean 
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Yield:
1 servings
Ingredients:
Amount Ingredient
2 tbl Olive oil
1 x Red pepper, quartered and deseeded
1 x Yellow pepper, quartered and deseeded
3 x Baby aubergines, (optional) thinly sliced lengthways
1 x Courgette, thinly sliced
1 x Clove garlic, crushed
1 tub vegetarian red pepper pate
1 pkt Fresh basil, leaves torn
Instructions:
Instructions: Cut the ciabatta in half lengthways, then each half into 3.

Heat 1 tablespoon of the oil in a griddle or frying pan, add the peppers, aubergines if using, and courgette and cook on both sides until golden. Remove from the pan and allow to cool.

Add the remaining oil and a crushed clove of garlic to the pan, cook for 1 minute then brush the garlic oil over the cut surface of the ciabatta.

Spread over the pate and top with the vegetables. Sprinkle over the torn basil leaves and season to taste.

NOTES : Delicious crusty ciabatta topped with creamy red pepper pate and colourful griddled vegetables.

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