Garlic, Pepper And Anchovy Crostini Recipe

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Nutrition per portion

Calories 136 kCal 7%
Fat 5g 7%
  -  Saturates 1g 5%


  • 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


  • 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.

  • 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.

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