National Picnic Week: Roasted Red Peppers Crostini

National Picnic Week: Roasted Red Peppers Crostini

If you’re experiencing good weather this week then why not get out in the sun and celebrate National Picnic Week?

We’ve got a great roasted red pepper crostini recipe from Colourfultaste to get you started, so give it a go!

Roasted Red Peppers Crostini

Serves: 6

Preparation time: 20-30 minutes


200g green olives, stones removed

200g roasted and peeled red peppers

20 – 30g anchovy fillet

40g drained capers

1 clove of garlic

1 teaspoon of mustard

4 tablespoons chopped basil

3-5 tablespoons olive oil

Salt and pepper

French bread

Some extra basil leaves


Mash up the olives, anchovy fillets, garlic, mustard and basil in a food processor or blender.

Add the olive oil and mash the mixture for another 10 seconds until it is a smooth puree.

Balance the flavour of the tapenade with some salt and pepper.

Cut the bread in thin, diagonal slices and roast them lightly.

If you roast them in the oven, you have to drizzle them with olive oil.

Smear the pepper tapenade over the slices of bread and finish it with a basil leaf.