Crostini of Roasted Red Peppers with Goats’ Cheese Recipe

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6 to 8


  • 1tbsp olive oil
  • 1tsp cumin seeds, roughly crushed
  • 290g jar roasted red peppers, drained and sliced
  • 150g (5oz) vegetarian soft goats' cheese
  • 150g pack crostini
  • thyme leaves, to garnish


  • Heat the oil on a low heat in a heavy-based frying pan, add the cumin seeds and toast for a couple of minutes, or until they start to pop. Take the pan off the heat, toss the peppers in the pan to coat, then set aside.

  • Spread a little goats’ cheese on each of the crostini, then top with the peppers. Garnish with a sprig of thyme.

Top Tip

We used ready-made Crosta & Mollica crostini (from Waitrose and, but to make your own, slice a baguette then place slices on a baking sheet and brush with olive oil. Bake at 200C, 180C fan, 400F, gas 6 for 5 to 7 minutes, until lightly browned. They'll keep in an airtight box for 24 hours.

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