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Crostini with sundried red pepper pate

  • Makes ¾ cup pate
Crostini with sundried red pepper pate

Red peppers dried and then marinated in fragrant and spicy oil are ideal to jazz up a salad, enhance a pizza or simply top a cracker. This pate is wonderful spread over mini toasts or crostini and topped with a slice of fresh bocconcini cheese and a sprig of your favourite herb.


  • 150 grams sundried red peppers in oil
  • 2 cloves garlic, peeled
  • a few sprigs of fresh parsley, preferably Italian
  • 1 small (or ½ medium) tomato, roasted
  • a few shakes Tabasco sauce
  • 1-2 tablespoons grated fresh Parmesan cheese
  • freshly ground black pepper and salt


  1. Drain the red peppers of their oil, reserving the oil.
  2. In a food processor, put the red peppers, garlic, parsley, tomato and Tabasco sauce and process until the mixture is smooth. Add the reserved oil or fresh olive oil to reach a paste of spreading consistency. You may need an extra 1-2 tablespoon oil, depending on how well-drained the peppers were.
  3. Add the Parmesan cheese to taste. Season if wished with pepper and a smidge of salt. Serve on small bread toasts or homemade crostini with a slice of bocconcini cheese, a sprig of herb and a slice of sundried red pepper for colour and flavour.

Cooks Tips

- To make crostini at home, buy a French stick and slice thinly. Brush the bread rounds with olive oil or melted butter and place on a baking tray. Cook in a 160ºC-180ºC oven for about 12-15 minutes until they have dried out. Keep in an airtight container and use as required. - One 300 gram packet of bocconcini will slice thinly into sufficient rounds to top the crostini made from one French stick. - To roast the tomato, place it on foil and brush with olive oil. Bake at 200ºC for about 15 minutes until well coloured and slightly squidgy.

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