Tomato, Pepper and Olive Crostini

  • Serves 4-6

Tomato, Pepper and Olive Crostini
  • Dairy-Free

  • Egg-Free

  • Nut-Free

  • Vegan


  • 1 baguette, cut into 6mm/⁄¼" slices
  • 4 tbsp olive oil
  • 1 clove garlic, peeled but left whole
  • 2-3 ripe tomatoes, peeled, deseeded and drained
  • 6 black olives, stoned and chopped
  • 1 tsp fresh thyme, chopped
  • Salt and freshly ground black pepper
  • 1 tbsp orange flavoured olive oil
  • 1 tbsp white wine or balsamic vinegar
  • 1 red pepper, roasted, peeled and seeded and cut into strips
  • A few fresh chives


  1. Brush both sides of the baguette slices with olive oil and grill lightly on both sides until golden brown. Alternatively, place on a baking sheet and bake in a preheated oven at 200ºC/gas mark 6 for about 10-15 minutes.
  2. Finely chop the tomatoes and mix together with the olives, thyme, orange flavoured olive oil and vinegar and season with salt and freshly ground black pepper.
  3. Rub the peeled garlic onto the top side of each slice of toasted bread.
  4. Arrange the tomato mixture on the top and decorate with criss-crossed strips of roasted red pepper and chives. Note If you are unable to buy orange flavoured olive oil add a teaspoon of very finely chopped orange zest to the mixture.

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