Method
Adjust the oven rack to the middle
position. Preheat oven to 200°C. Place
the red pepper slices, tossed with ol-
ive oil, in a small ovenproof dish and
start baking it in the oven while pre-
paring the bread.
Brush the one side of the bread with
oil and then sprinkle lightly with
Green Onion Seasoning. Bake for ± 10
minutes until golden. Leave to cool
down completely and then store in an
airtight container.
Assemble as follows: Divide the bru-
schetta into 3 lots. Spread one third
with Roasted Red Pepper Pesto and
garnish with a strip of roasted red
pepper. Spread the second third of
bruschetta with Basil Pesto and top
with a cherry tomato cut in half and a
shaving of Parmesan. Lastly spread
the remaining bruschetta slices with
the Olive Pesto and top with an an-
chovy fillet.
Arrange on a platter and serve.
INA'S TIP
These snacks can be prepared up to
four hours beforehand. Cover lightly
and leave at room temperature