Slow cooked capsicum crostini

Appetizing Slow cooked capsicum crostini Recipe

For clever finger food, try these flavoursome canape starring sweet capsicum with salty olives and fragrant basil.
Slow cooked capsicum crostini
Prep Time : 0:15 | Cook Time : 0:30 | Total Time : 0:45 | Serving : 12 person.


  • 2 tablespoons olive oil

  • 1 brown onion, halved, thinly sliced

  • 2 garlic cloves, finely chopped

  • 1 large red capsicum, halved, seeded, thinly sliced

  • 1 large green capsicum, halved, seeded, thinly sliced

  • 30cm French bread stick (baguette), ends trimmed

  • 12 pitted black olives

  • Small fresh basil leaves, to serve


  • Step 1

    Preheat oven to 180°C. Heat the oil in a large heavy-based saucepan over medium heat. Cook the onion and garlic, stirring, for 2 minutes or until aromatic. Add the combined capsicum and cook, stirring, for 2 minutes. Reduce heat to low. cover and cook, stirring occasionally, for 20-25 minutes or until the capsicum is soft. Season with salt and pepper.

  • Step 2

    Meanwhile, cut the bread stick into 12 slices. Place on a large baking tray. Bake, turning once halfway through cooking, for 10-12 minutes or until crisp.

  • Step 3

    Arrange the crostini on a serving platter. Divide the capsicum mixture among the crostini. Top with the olives and basil.

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