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Roast pepper and sundried tomato crostini

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The perfect veggie buffet offering.
Serves
20
Prep
15 minutes
Cook
30 minutes
Each 29g serving contains (excludes serving suggestion)
KCal
41
Carbs
5.40g
Fibre
1.10g
Protein
1.30g
Fat
1.30g
Saturates
0.20g
Sugars
1.40g
Salt
0.10g
Portion Fruit & Veg
0
Ingredients
Ingredients
1 multigrain/seeded half-baguette
2 tsp olive oil
1 red pepper, quartered
1 red onion, cut into 8 wedges
1 carrot, cut into sticks
1 tsp dried oregano
dash balsamic vinegar
4 sundried tomatoes, finely chopped
fresh basil, to garnish
Method
  1. Preheat the oven to 200°C/gas 6. Slice the bread into 1cm-thick discs – you need around 20.
  2. 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.
  3. 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.
  4. Once the vegetables have cooled, chop them finely and then add to a bowl with the oregano, balsamic vinegar and sundried tomatoes.
  5. 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.
Chefs tips
  • 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.
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