- Preheat the oven to 200°C/gas 6. Slice the bread into 1cm-thick discs – you need around 20.
- Add 1 tsp of the oil to a baking sheet and spread evenly (using kitchen paper). Arrange the slices of bread over the baking sheet and bake in the oven for 7–8 minutes. Then, turn the slices of bread over, moving them around if they are cooking unevenly, and bake for a further 5 minutes. They should be golden brown and crisp.
- Meanwhile, add the pepper, red onion and carrot to a bowl with the second tsp of olive oil, and mix well. Spread the mixture out on a baking sheet and roast for 15–20 minutes.
- Once the vegetables have cooled, chop them finely and then add to a bowl with the oregano, balsamic vinegar and sundried tomatoes.
- To serve, place a spoonful of the mixture onto each slice of bread and garnish with fresh basil. (We used Greek basil, but parsley, chives or coriander work just as well). Once served, the crostini will last for 2–3 hours, but the toast will then start to soften.
- For a more intense garlic flavour, rub each crostini with a clove of garlic before topping.
- Make the crostini toasts a day in advance and store in an airtight container.