This bruschetta was inspired by a delicious restaurant dish I had at Assaggini, Mornington. It was the first time I tried the texture of roast capsicum (like the ones from a jar) and it was incredible! The texture actually reminded me of sashimi or raw fish.

The original version was part of their vegan menu and used fresh vegan mozzarella but I found a more accessible supermarket alternative – vegan cream cheese. It was also topped with a kind of sprouted herb so I just found the closest looking herb – fresh oregano. It was still a winner.

Ingredients (adjust measurements to own preference)

• 2 slices sourdough
• Roasted capsicum strips (from a jar)
• Vegan cream cheese (I used the one from Sheese)
• Balsamic glaze
• Fresh oregano

Method

1. Toast your sourdough slices in the oven or a conventional toaster. Optional: drizzle olive oil on top.
2. Spread vegan cream cheese, add roasted capsicum strips, balsamic glaze and fresh oregano.

Watch how I made it on YouTube

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