National Picnic Week Recipe: Crostini with tapenade of roasted red peppers

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These tasty golden brown snacks are perfect alongside finger sandwiches and cupcakes...

National Picnic Week Recipe: Crostini with tapenade of roasted red peppers
It's National Picnic Week (17-23 June) and to celebrate we're bringing you a whole host of simple and delicious snack recipes that will pad out your basket. Crostini are thin slices of bread, fried golden brown in olive oil. This recipe is perfect for a picnic basket snack or canapé at a summer garden party...

Serves: 6 people

INGREDIENTS

  • 200 g green olives, stones removed
  • 200 g roasted and peeled red peppers
  • 20 - 30g anchovy fillet
  • 40 g 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

METHOD

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.


PREP TIME

20-30 mins



This recipe was provided by Colourfultaste, a consortium of pepper growers which has been tasked by the EU to raise awareness of the nutritious and delicious properties of the veggie.

There's three times more Vitamin C in a pepper than an orange, so get munching!

Take a look at some of our favourite picnic baskets you can buy NOW in the gallery below...



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