Roasted red pepper and pinenut crostini

Cooking time:
45 mins

The crostini should only be made a couple of hours in advance, but the topping ingredients can be prepared the day before. These look really colourful.


Ingredients checklist

Nutritional values

The nutritional value of this recipe:
kCals Fat Saturated fat Salt Carbohydrates Sugar Fibre
Values shown are approximate.
27 Kcal1.0g0.1g0.1g4.0g0.7g0.3g


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.

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