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Recipe by olive magazine

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1. Barbecue or grill the peppers until their skins are blackened and blistered. Put in a bowl and cover until cool enough to handle. Skin, seed and roughly chop then put back in the bowl. Add the capers, anchovies, basil and crushed garlic. Cut the ciabatta into slices and toast on both sides until golden brown. Rub the halved garlic over 1 side of the toast. Top with the roasted pepper mixture, drizzle with extra-virgin olive oil and serve.

Per serving

88 kcalories, protein 3.2g, carbohydrate 12.4g, fat 3.2 g, saturated fat 0.3g, fibre 1g, salt 0.74 g

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• guldtjej

  17 February 2008

  guldtjej rated this recipe

  

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• kittybibidy

  09 April 2008

  kittybibidy rated and commented on this recipe

  

  So easy and tasty! My only tip is watch the amount of basil you use as it could have a tendancy to be overpowering in the recipe. I will make this again 100%.

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• Sarah

  07 August 2008

  Sarah rated and commented on this recipe

  

  Will definitely be making this again. Full of flavour & takes next to no time to make!

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Ingredients

• 4 red peppers
• 2 heaped tbsp capers , rinsed and roughly chopped
• marinated anchovies , drained and roughly chopped
• 2 garlic cloves , 1 crushed, 1 halved
• 1 large loaf of ciabatta
• extra-virgin olive oil
• small bunch basil roughly chopped

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Difficulty and servings

Makes about 20

Preperation and cooking times

Ready in 30 mins

Vegetarian

Ingredients

• 4 red peppers
• 2 heaped tbsp capers , rinsed and roughly chopped
• marinated anchovies , drained and roughly chopped
• 2 garlic cloves , 1 crushed, 1 halved
• 1 large loaf of ciabatta
• extra-virgin olive oil
• small bunch basil roughly chopped

Per serving

88 kcalories, protein 3.2g, carbohydrate 12.4g, fat 3.2 g, saturated fat 0.3g, fibre 1g, salt 0.74 g

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