Capsicum Crostini

Name: Capsicum Crostini
Yield: Makes 16–20
Ingredients: 60 ml (2 fl oz/¼ cup) extra virgin olive oil; 80 ml (2½ fl oz/⅓ cup) extra virgin olive oil; 1 day-old ciabatta bread; 1 onion, finely chopped; 1 tablespoon chopped parsley; 1 tablespoon capers, drained and chopped; 2 tablespoons balsamic vinegar; 2 red capsicums (peppers), thinly sliced; 2 garlic cloves, crushed

Preparation info

Makes
16–20

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Crostini are thin slices of bread, cut into pieces and brushed with oil or butter, then toasted or baked. The crostini are then topped with various mixtures such as capsicum, pâté, puréed eggplants (aubergines), artichoke hearts, chopped mushrooms or olive tapenade.

Ingredients

Basic Crostini

1 day-old ciabatta bread
80 ml (2½ fl oz/⅓ cup</

Starter
Vegan

Method

To make the crostini, preheat the oven to 180°C (350°F/Gas 4). Thinly slice the bread, cut each piece into quarters and drizzle the olive oil over both sides. Place on a baking tray and lightly toast in the oven until just crisp. (The crostini w