Free Healthy Recipe - Roast Capsicum and Anchovy Mountain Cups

Dairy free, Low carbohydrate, Low fat

Mountain bread is paper thin unleavened bread available from supermarkets and health food stores. It can be used as a quick and healthy alternative to pastry and served as finger food to make a light entrée or pre-dinner canapé.

3 sheets mountain bread
2 roast capsicum sliced
3 vine-ripened tomatoes skinned and deseeded
6 anchovy fillets drained and finely chopped
¼ cup basil, roughly chopped
1 clove garlic, cut into fine slivers

Preheat the oven to 180 degrees Celsius.

Cut the mountain bread into quarters and brush each side with a small amount of olive oil. Combine the capsicum, tomatoes, anchovy and basil and garlic. Season with black pepper.
Place the mountain bread pieces into individual muffin moulds and fill with the capsicum mix. Heat in the oven for 10 minutes and serve warm.

Note: Some people, particularly those with intestinal problems such as IBS may experience discomfort eating capsicum but once the plant is roasted and the insoluble fibre from its skin peeled they may be able to tolerate this delicious vegetable better.

Makes 12 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 10 mins
Ready in: 20 mins

Suitable for:
Entree, Finger Food, Snack
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Nutritional Information - Per Serve
Kj 104 kj
Calories 25 kcal
Fat 0.2 g
Total Carbohydrate 4 g
Total Protein 1.4 g
Fibre 0.7 g

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