Croutons
| ¼ cup | Olive oil |
| 1 tsp | Smoked paprika |
| 2 cloves | Crushed garlic |
| 1 | Baguette, french (Main) |
Topping
| 150 g | Feta, crumbled (Main) |
| 8 | Pitted black olives, diced |
| 2 Tbsp | Capers, rinsed and drained |
| 1 | Avocado, sliced |
| 1 | Red capsicum, roasted, thinly sliced |
| 1 to taste | Freshly ground black pepper |
Directions
- Preheat the grill to high.
- Cut the bread diagonally into eight lengths.
- Combine the olive oil and garlic. Brush both sides of the bread.
- Lightly toast one side under the grill.
- Turn the slices over and sprinkle the top with the paprika. Grill for one minute.
- Top the croutons with the remaining ingredients in the order listed.
- Excellent served as a snack or with soup.