Crostini with red pepper tapenade recipe

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  • Rating: 5 stars
  • 5mins to prepare and 15mins to cook Takes: 5mins to prepare and 15mins to cook
  • 6 Serves: 6

Puree the olives, sweet pepper, anchovy fillets, capers, garlic, mustard and basil in a food processor or blender. Add the olive oil and puree the mixture for another 10 seconds until it has a smooth consistency. Season the pepper tapenade with salt and pepper.

Cut the loafs of French bread into thin slices and toast these lightly. Generously cover them in the pepper tapenade and garnish with a basil leaf.

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  • 6-8 large roasted and skinned peppers (red peppers, yellow peppers or orange peppers)
  • 6-10 anchovy fillets
  • sea salt
  • pepper
  • dash of olive oil
  • basil leaves
  • French bread
  • 1 clove of garlic
  • 1tsp of mustard
  • 40g drained capers
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1 of you five-a-day Each serving contains
  • Calories 190 10%
  • Sugar 14g 16%
  • Fat 3g 4%
  • Saturates 0.5g 3%
  • Salt 1.5g 25%
of an adult's Reference Intake amount. Find out more
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