Chilled Garlic Double Baguette Recipes

Crostini with olive tapenade

Serves: 6
Meal Type: Dinner , Appetisers
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Preheat oven to 180°C. Place capsicums on a gas hob or under a hot grill and cook until the skin has blistered and blackened. Set aside to cool.

Remove bread from the packaging and cut each of the bread slices in half to create 2 thinner slices.

Place slices, butter side up, on a cold baking tray. Cook for 15 minutes until golden and just crisp.

Meanwhile, heat olive oil in a small frying pan and gently cook onion, garlic, olives, capers, anchovies and thyme until onion is tender. Allow to cool.

Rub the skin off the capsicums using your fingers or a paper towel. Remove the seeds, then cut capsicums into thin strips.

Place a spoonful of olive mixture onto each crostini, sprinkle with parsley and top with a curl of capsicum. Arrange on a platter and serve.

Recipe created by New Zealand Woman's Weekly


2 red capsicums

1 pack Bazaar® Chilled Garlic

Baguette Bread

3 tbsp olive oil

1 large red onion, finely chopped

1 clove garlic, finely chopped

1 cup pitted Kalamata olives,

roughly chopped

¼ cup capers

3 anchovy fillets, roughly chopped

3 sprigs thyme

¼ cup finely chopped parsley

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