Rainbow Bruschetta

Serves 2-4
Time 10 minutes


¼ yellow capsicum, diced
¼ green capsicum, diced
¼ red capsicum, diced
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
2 tbsp pitted kalamata olives
Salt and pepper
100g cream cheese
½ bunch chives, finely chopped
4 pieces sourdough, toasted
Basil leaves, to garnish


Add the capsicums, olive oil, vinegar, olives and salt and pepper to a bowl and stir to combine. Set aside to marinate while you prepare the remaining ingredients.

Stir the chives through the cream cheese, then spread evenly onto the toast. Top with the capsicum mixture and fresh basil leaves.