4tablespoonunrefined rapeseed oil or extra virgin olive oil
1red pepperseeded and quartered
4– 6 fresh basil leaves
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 tablespoon 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.