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Fetta Cheese

Roast Capsicum and Fetta on Crispbreads


  • 350g jar South Cape Marinated Fetta
  • 30 South Cape Crispbreads
  • 1 red capsicum
  • extra virgin olive oil, for dressing
  • sea salt and freshly ground black pepper, to taste
  • 1 small jar baby capers


Roast capsicum on a foil-lined baking tray at 200°C for 30 minutes, turning occasionally, until blackened and soft. Remove from oven, wrap in foil and allow to cool. Remove skin and seeds from capsicum and cut into strips. Dress with olive oil and season to taste. To assemble, top crispbreads with roast capsicum strips, a cube of Fetta and a baby caper. Serve immediately.

Roast Capsicum and Fetta on Crispbreads

Preparation time:
10 minutes

Cooking time:
30 minutes

30 Savories

Products used:
South Cape Marinated Fetta, South Cape Crispbreads

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