Grill/Barbecue

Pepper and Caper Crostini

by:
January 11, 2016
Photo by Anna May
Author Notes

I love something punchy and full of flavour on top of a crunchy piece of toasted bread and find it an easy prepare ahead canapé to serve before lunch or supper. This time I have used peppers which cook down to silky soft sweetness with very little attention. The capers add a little salty bite and the parsley brings a verdant freshness. They are delicious. —Anna May

  • Makes 4 large or many small
Ingredients
  • 2 peppers, red, orange or yellow but not green, cored and sliced
  • 1 tablespoon olive oil but a little extra
  • 1 clove of garlic, finely chopped
  • 1 tablespoon capers
  • 4 slices toasted sourdough (or cut the slices to maker smaller canapés)
  • 1 bunch parsley, chopped
In This Recipe
Directions
  1. Heat the oil in a frying pan and cook the peppers for 20 or so minutes until soft (you could do this in the oven) then add the garlic, cook for a minute and them remove from the heat.
  2. Stir through the capers, check for seasoning and then pile onto the toast. Sprinkle with parsley and a little extra oil if desired.

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