Roasted red pepper and pinenut crostini
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Servings
40 people
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Serves
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Ingredients
Equipment
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Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 27 | 1.0 | 0.1 | 0.1 | 4.0 | 0.7 | 0.3 |
Method
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Step 1
Preheat oven to 200C/gas mark 6. Cut the baguettes into slices about 1 cm thick.
Step 2
Mix the crushed garlic with the olive oil and brush each slice generously. Bake on a baking tray for about 5 mins until light golden brown. Put on cooling rack to cool.
Step 3
Turn up oven to 220C/gas mark 7. For the topping, place the whole peppers on a tray and bake at the top of the oven for about 30 mins turning once, until they are soft and the skin is blistered.
Step 4
Meanwhile, roast pinenuts for a few minutes on a tray in the oven until slightly coloured. When peppers are cool enough to handle, cut in half, remove stems and seeds, and cut into thin short strips.
Step 5
Arrange on the slices of baguette (crostini) with the pinenuts and basil leaves and sprinkle with freshly ground black pepper.