Red Pepper Hummus, Olive And Bruschetta Topped With McCain Cheese Shotz

Ingredients

1 medium sour dough baguette or ciabatta, sliced into 1cm slices

30 ml olive oil

Red pepper Hummus

1 large red pepper, seeded and roughly chopped

50 ml olive oil

2 garlic cloves, roughly chopped

1 x 410 g canned chickpeas

1 lemon, zested and juiced

30 g feta cheese, crumbled

100 g green olives with pimento, sliced

Salt and freshly ground black pepper, to taste

24 McCain Cheese Shotz x (2 per slice), cooked as per instructions on pack

Wild Rocket, to garnish

Directions

Serving Size: 4 (12 slices)

For the Red Pepper Hummus, in a large non-stick saucepan char the red pepper cubes until slightly softened. Place directly into a food processor with the olive oil, garlic, chickpeas, and lemon juice. Pulse until a chunky paste is reached. Adjust the seasoning with lemon juice and salt and freshly ground black pepper. Set aside.
Heat a flat top or griddle pan, brush olive oil onto the bruschetta. Lightly toast and remove from heat.
Top the lightly toasted bruschetta with a heaped teaspoon of red pepper hummus, top with sliced olives and then with two McCain Cheese Shotz.
Garnish with wild rocket. Serve immediately.

Alternatively, use a shop bought red pepper hummus.
Olive Tapenade can be used as an alternative to the Hummus; topped with sliced sweet piquant peppers and McCain Cheese Shotz.
Keep red pepper Hummus in an airtight container for up to a week in the refrigerator.