World Cuisine

  • 4 slices of rustic Italian bread such as ciabatta
  • 1 garlic clove, halved
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons extra virgin olive oil, plus extra to serve
  • 175 g (6 oz) roasted mixed peppers, cut into strips
  • 4 tablespoons black olive tapenade
  • salt and pepper
  • roughly chopped parsley, to garnish

Put the bread slices on the upper rack of the halogen oven. Set the temperature to 250°C (482°F) and cook the bread for 1–2 minutes on each side until toasted and lightly golden.

Rub the cut sides of the garlic clove over one side of each slice of toast and sprinkle with the parsley.

Drizzle with the olive oil and pile the peppers on top. Return to the upper rack of the oven. Set the temperature to 175°C (347°F) and cook for 3–4 minutes until heated through. Transfer to serving plates and place spoonfuls of tapenade on each crostini. Scatter with chopped parsley and serve drizzled with extra olive oil.

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