Roasted Pepper & Feta Toast
Smoky roasted peppers mashed with garlic, olive oil and a pinch of chili, piled onto crusty French bread over a layer of salty feta and crowned with fresh basil. Effortless, colorful and endlessly snackable.
A simple toast with a Mediterranean soul: roasted, peeled bell peppers seasoned with garlic, chilli flakes and olive oil, then spread over French bread smeared with feta. Fresh basil leaves add a final fragrance that turns this bite into an elegant breakfast or a quick starter for guests.
How to Prepare
Mash the roasted peppers and mix with salt, black pepper, chili flakes, olive oil and crushed garlic.
Slice the French bread.
Spread each slice generously with feta cheese.
Top with the roasted pepper mixture and a few fresh basil leaves.
Serve as a quick breakfast or light dinner.
Made it? Rate this recipe
Char the peppers until the skins blacken, then steam them in a covered bowl — the skins slip off easily and the flesh turns sweet and smoky.
Ingredient Swaps
Swap the feta for ricotta or soft goat cheese. | Use dried basil if fresh is unavailable, in a smaller amount. | Replace the French bread with toast slices or baguette as available.
Common Questions
How do I roast and peel the pepper easily?
Char the skin, then seal it in a bag for a few minutes so the steam loosens the skin.
Can I prepare the peppers ahead?
Yes, roasted peppers dressed in olive oil keep in the fridge for days.
When do I add the basil?
At the end after toasting so its fragrance stays fresh.
Served hot or cold?
Good either way, though warm toasted bread brings out more flavour.
Are the chilli flakes necessary?
No, they can be left out for a mild version without heat.
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