Crostini with red pepper tapenade recipe

339 ratings Rate
  • Serves 6
  • 5mins to prepare and 15mins to cook
  • 105 calories / serving
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Purée the sweet peppers, 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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  • Ingredients

  • 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
  • Energy 440kj 105kcal 5%
  • Fat 2g 3%
  • Saturates 1g 3%
  • Sugars 1g 1%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 16.6g Protein 5.5g Fibre 0.9g


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