- Cooking time:
- 45 mins
The crostini should only be made a couple of hours in advance, but the topping ingredients can be prepared the day before. These look really colourful.
|Values shown are approximate.
Preheat oven to 200C/gas mark 6. Cut the baguettes into slices about 1 cm thick.
Mix the crushed garlic with the olive oil and brush each slice generously. Bake on a baking tray for about 5 mins until light golden brown. Put on cooling rack to cool.
Turn up oven to 220C/gas mark 7. For the topping, place the whole peppers on a tray and bake at the top of the oven for about 30 mins turning once, until they are soft and the skin is blistered.
Meanwhile, roast pinenuts for a few minutes on a tray in the oven until slightly coloured. When peppers are cool enough to handle, cut in half, remove stems and seeds, and cut into thin short strips.
Arrange on the slices of baguette (crostini) with the pinenuts and basil leaves and sprinkle with freshly ground black pepper.
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