Jump to Main ContentJump to Primary Navigation
Top

Baked tomato, garlic and red pepper crostini

crostini.jpg

This summery Italian-inspired dish is the perfect way to kick off a dinner party or great as a lunchtime snack. It comes from one of the best vegetarian cookbooks we’ve read in ages, Eat Your Veg, from eco food warrior Arthur Potts Dawson. If you love cooking with fresh, natural produce, this is the book for you.

Kcal

92 per serving

Saturated Fat

1.3g per serving

Preparation time

15 minutes

Cooking time

1 hour 10 minutes

Ingredients (serves 6):

  • 400g tomatoes, chopped
  • 1 red pepper, halved
  • 2 garlic bulbs
  • 1 banana shallot, finely diced
  • 75ml virgin olive oil
  • 2 tbsps chopped basil
  • 1 tbsp chopped marjoram
  • 1 ciabatta loaf
  • Sea salt, for sprinkling
  • Wild rocket, to garnish
  • Salt and pepper

Method

Step 1: Preheat the oven to 160˚C/fan 140˚C/gas mark 2. Arrange the tomatoes and red pepper on a roasting tray. Cut a garlic bulb horizontally in half and place the 2 halves, cut-side up, on the tray. Separate the cloves from the other bulb and scatter on the tray. Sprinkle the shallot over the vegetables, drizzle in half the olive oil, add the chopped herbs and season. Roast for about 1 hour, until soft and browned.

Step 2: Near the end of roasting time, cut the ciabatta into 6 slices and place them on a baking sheet. Drizzle with the remaining olive oil and sprinkle lightly with sea salt.

Step 3: Remove the roasting tray from the oven and leave to cool. Increase the temperature to 180˚C/fan 160˚C/gas mark 4, place the ciabatta in the oven and watch them turn golden, carefully so they don’t burn. They should be golden on the top but slightly soft in the middle.

Step 4: Squeeze the flesh of the roasted garlic onto 2 of the crostini. Spoon the tomatoes onto 2 more of the crostini. Peel the red pepper, discarding the stalk and seeds and pulling the flesh into strips as you go. Arrange the strips of pepper on the remaining 2 crostini. Spoon over the herby, shallot juices from the roasting tray and decorate with the rocket. Serve slightly warm.

From Eat Your Veg by Arthur Potts Dawson (£25, Octopus Publishing)

Related

tuna-bread.jpg

Tomato and tuna poppy seed tarts

beans.jpg

Greek beans on toast with feta and tomatoes

Nut-splash.jpg

Feta-stuffed butternut squash

Comments

Latest...

How to buy bubbles: 8 incredible Champagnes under £30

Fantastic fizz

by Amy Swales
07 Dec 2016

Say hello to London’s first ever vegan fried chicken shop

Sounds impossible, is actually genius.

by Amy Lewis
07 Dec 2016

13 white wines that aren't Chardonnay, Pinot Grigio or Sauvignon Blanc

Sick of the usual suspects?

by Victoria Gray
07 Dec 2016

You can now get a full cheese board delivered to your door on demand

Bring. It. On.

by Amy Lewis
06 Dec 2016

11 hearty sandwich recipes that are better than a full Sunday Roast

Sandwiches are the new Sunday lunch.

by Amy Lewis
05 Dec 2016

These are the alcoholic drinks least likely to give you a hangover

Or, how to make the Christmas party season a bit more bearable.

by Moya Crockett
05 Dec 2016

The best low-alcohol swaps for your favourite beers, wines and spirits

Time for a booze-not-booze?

by Amy Swales
01 Dec 2016

Now Brexit is making our Christmas dinner more expensive

Seriously?

by Moya Crockett
01 Dec 2016

A 24-hour doughnut delivery service is coming to London

Best of all? They’re (kind of) healthy

28 Nov 2016

Form an orderly queue: cheese advent calendars are now a thing

What took the world so long?

by Moya Crockett
28 Nov 2016