Red pepper pâté with heart-shaped crisp bread

Recipe from: 2/6/2003 12:00:00 AM
Ingredients 9
Servings 20


  • 500
    red peppers
  • 500
    red plum tomatoes
  • 30
    olive oil
  • 3
    garlic cloves, unpeeled
  • handful of fresh basil
  • 5
    coarse salt
  • 45
    lemon juice
  • freshly ground black pepper
  • 1
    loaf white bread


Preheat oven to 170 °C and keep a baking sheet on hand.
Halve and seed the peppers and tomatoes, and arrange them on a baking sheet.
Drizzle with 15 ml of the olive oil and roast for 1 hour, turning occasionally.
Add the garlic and roast for another 30 minutes or until the garlic is soft and the skin of the peppers is charred.
Leave the vegetables to cool before removing the skins.
Process the peppers and tomatoes in a food processor along with the remaining ingredients until smooth.
Spoon into a dish and chill the pâté for at least 4 hours before serving to allow the flavours to develop.
Thinly slice the white loaf and cut out heart shapes with a cookie cutter.
Dry the slices in the oven at 100 °C.
Store in an airtight container.

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