Bruschetta with Capsicum and cottage cheese - step by step recipe

I love bruschetta esp with cherry tomatoes. However my kids are not big fan of tomatoes. So I never thought of trying at home. But I had some surprise visitor for a evening tea time. I wanted to try something without deep fry. I had tri color capsicum in the fridge. I always love the combo of capsicum and cheese. So I decided to try it out. Everyone loved it. I made this for second time within a week. It is perfect healthy starter

Diced capsicum - 1.5 cups
Cottage cheese or Paneer - 1/2 cup (thaw to room temp and crumble it)
Pepper - 1 teaspoon
Salt to taste
Olive oil (Extra Virgin) as needed
Chopped coriander leaves - 2 teaspoon
Chopped Garlic - 2 teaspoon
Baguette bread / french loaf
grated parmesan cheese - 2 tablespoon
Olive oil as required


Slice the Baguette bread and drizzle oil. keep it aside

Mix all other ingredients  in a bowl. Mix in 2 teaspoon of olive oil. 
Heat 1/2 teaspoon of olive oil and add garlic. Fry till they are slight brown in color. add to the Capsicum mix
Arrange the bread in the oven proof plate. Pre-heat the oven at 180 degrees C. Keep about 2 teaspoon of capsicum mixture on each of the bread. Apply some more olive oil. Bake it for 5 mins and sprinkle parmesan cheese on the top and bake it for another minute. Serve hot
Enjoy this tasty starter