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
1.3g per serving
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)