Warm Brie Antipasto - red capsicum

Method

• Cut and remove the bottom and top off the capsicum.
• Remove the seeds and pith.
• Grill whole capsicum, turning when each side blackens.
• When entire capsicum is roasted seal in aluminium foil or plastic for 10 minutes.
• The skin should peel off easily when cool.
• Cut one side to make one capsicum piece.
• Spoon a tablespoon of tapenade on one side of the brie.
• Place upside down on the inside of the capsicum.
• Spoon another tablespoon on top of brie and cover with capsicum.
• Pin together and bake for 20 minutes at 180C.
• Serve as a part of an antipasto platter or as an entree.