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Jamie says: "Brilliantly simple, these crunchy toasts can be prepped in minutes, and are a total celebration of flavour, colour and texture." See method
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Preheat the oven to 150°C/300°F/gas 2. Deseed and thinly slice the pepper. Halve the tomatoes and place them cut-side up in a roasting tray (25 x 30cm), poking the pepper in around them. Season with a small pinch of sea salt and black pepper, sprinkle with the oregano and rub with 1½ tablespoons of olive oil.
Break the feta into large chunks and add to the tray, then roast for 2 hours until the tomatoes and pepper are sticky and soft.
10 minutes before the cooking time is up, slice the baguette in half lengthways and then again widthways and place directly on the bars of the oven to toast.
Transfer the toasted baguette to serving plates or a board and rub with the cut side of the clove of garlic. Spoon over a little of the cooking juices, then top with the roasted tomatoes and peppers, crumble over the feta and pick over the basil leaves. Drizzle with a little balsamic vinegar, if you like, and serve.
Tip: Roast a load of tomatoes as above and use in meals for today, tomorrow and into next week. Mix them with jarred or homemade pesto and stir into cooked pasta or freeze for up to three months. Defrost and stir through a risotto, or blitz into a pasta sauce.
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