Bocconcini

with roast peppers & chickpeas

This Bocconcini, Chickpea & Focaccia with Sautéed Capsicum blends creamy bocconcini, nutty chickpeas, and sweet roasted capsicum on soft, aromatic focaccia. Fresh, rich, and subtly sweet, it’s perfect for casual lunches, light dinners, or sharing at brunch.

INGREDIENTS :

1 small focaccia loaf, sliced
150g bocconcini
1 can (400g) chickpeas, drained and rinsed
1 red capsicum, thinly sliced
1 yellow capsicum, thinly sliced
2 tbsp olive oil
1 clove garlic, minced
Salt & black pepper, to taste
Fresh basil or parsley, for garnish

[ serves 4-6 people ]

STEPS :

1. Sauté the capsicum :

Heat olive oil in a pan, add garlic and sliced capsicum, and cook until soft. Season with salt and pepper

2. Prepare chickpeas :

Add drained chickpeas to the pan and lightly warm through

3. Assemble :

Place focaccia slices on a board or plate, top with sautéed capsicum and chickpeas, then add halved bocconcini. Garnish with fresh basil or parsley and serve warm