Roasted Red Pepper and Pinenut Crostini

Method

Cut the baguettes into slices about 1 cm/1/3 in thick. Mix the crushed garlic with the olive oil and brush each slice generously. Bake on a baking tray at 200C, Gas 6 for about 5 mins until light golden brown. For the topping, place the whole peppers on a tray and bake at the top of a very hot oven 220C/gas 7 for about 30 mins turning once, until they are soft and the skin is blistered. Meanwhile, roast pinenuts for a few minutes on a tray in the oven until slightly coloured. When peppers are cool enough to handle, cut in half, remove stems and seeds, and cut into thin short strips. Arrange on the slices of baguette (crostini) with the pinenuts and basil leaves and sprinkle with freshly ground black pepper. PER SERVING 27 Kcal, fat 1.g. saturated fat 0.1g, salt 0.1g, carbohydrate 4.g, sugar 0.7g, fibre 0.3g