Garlic, Pepper And Anchovy Crostini Recipe

(1 rating)

Red Pepper Anchovy Crostini
Total Time55 mins
Nutrition Per PortionRDA
Calories136 Kcal7%
Fat5 g7%
Saturated Fat1 g5%


  1. Heat the oven to 180C, gas 4. Trim the tops of the whole garlic, put on a large piece of foil, drizzle over some oil, wrap well and bake for 45 minutes. Once cooked, squeeze out the purée. It will keep in an airtight box for a week in the fridge.

  2. Don’t pre-bake the baguette – just slice into 12, put on a baking tray, drizzle over some oil and bake for 10-15 minutes until browned. Spread over the garlic purée, add the peppers, an anchovy on each and top with fresh basil to serve.


  • 4 heads of garlic
  • olive oil
  • 1 ready-to-bake baguette
  • 1 jar roasted peppers, cut into strips
  • 75g can anchovies, drained fresh basil, to serve
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.