Red pepper crostini

Crunchy pieces of garlic flavoured bread, topped with a marinated red peppers
Course canapes
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 24 crostini
Calories 52kcal
Author Jacqueline Bellefontaine


  • 1 part-baked baguette thinly sliced
  • 1 clove of garlic
  • 4 tbsp unrefined rapeseed oil or extra virgin olive oil
  • 1 red pepper seeded and quartered
  • 1 tomato
  • 2 spring onions
  • 4 – 6 fresh basil leaves
  • 1 tsp balsamic vinegar
  • salt and freshly ground black pepper


  • Preheat the oven to 190°C(180°C fan)/375°F/gas mark 5. Crush the garlic and mix with 2 tbsp of the olive oil. Brush onto the bread slices and arrange in a single layer on a baking sheet.
  • Bake in the oven until crisp and golden, about 10 – 12 minutes. Allow to cool and store in an airtight container until required.
  • Place the peppers skin side up on a grill pan and cook under a hot preheated grill until the skin blackens and chars. Place in a bowl and cover with a tea-towel. Allow to stand until cool enough to handle.
  • Peel the skin away from the pepper and discard. Cut the pepper into small dice and place in a mixing bowl.
  • Cut the tomatoes into quarters. Scoop out and discard the seed. Cut into small dice and add to the peppers.
  • Slice the spring onions and add to the bowl along with the remaining olive oil and vinegar and a little seasoning. Tear the basil into small pieces and add to the bowl, toss together until well combined.
  • When ready to serve place the crostini on a serving plate and top with the pepper mixture. Serve immediately.


Calories: 52kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Sodium: 64mg | Potassium: 36mg | Vitamin A: 210IU | Vitamin C: 7.3mg | Calcium: 9mg | Iron: 0.4mg