Jump to Main ContentJump to Primary Navigation

Baked tomato, garlic and red pepper crostini


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.


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


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)



Tomato and tuna poppy seed tarts


Greek beans on toast with feta and tomatoes


Feta-stuffed butternut squash



20 ways to celebrate Thanksgiving

Hearty autumnal recipes from our friends across the pond

25 Nov 2015

10 Christmas recipes for a showstopping festive feast

10 showstopping recipes for a truly unforgettable festive feast

23 Nov 2015

Recipe: How to make Nigella’s Pumpkin bundt cake

Extracted from 'Simply Nigella: Feel Good Food'

23 Nov 2015

Forget sherry. These are the top wines to drink at Christmas

If Christmas was a wine, these would be it...

23 Nov 2015

Where to eat the best eggs in Britain

Weekend brunch lovers, ahoy

20 Nov 2015

Goodbye Cronuts. These are the hottest new baking creations

From biskies to ice-cream macarons

12 Nov 2015

World's first edible alcohol sweet shop comes to London

Your festive tipple, licked by Anna Pollitt

06 Nov 2015

Templates to create a Christmas gingerbread street

03 Nov 2015

The most filling and warming one-pot dishes

Minimal dishes, maximum flavour.

02 Nov 2015

How to cook the perfect poached egg

Top chefs decode the secret to poached egg perfection

30 Oct 2015