Bell peppers and Fragata black olive crostini with Tzatziki sauce

Fragata Marinated OlivesFragata Stoneless Olives

There’s nothing quite like the contrast of biting through soft Mediterranean vegetables and the lightly toasted crunch of a Crostini. Oh so simple, they make the perfect everyday go-to snack yet can look elegant enough for your party table too. In this recipe, the baguette slices are topped with some truly classic Mediterranean flavours. As well as the sumptuous Fragata black olives, there are bell peppers and red onion, plus the unmistakable flavour of anchovies. (If you want to make a vegetarian version, just leave the anchovies out.) The bell peppers (and red onion) give great colour. You can choose a selection to make the biggest impact. If you like your veggies with a little bite, take care not to overcook them. The olives are added at the very last moment, and keep their firm texture. To bring it all together, there’s the option of adding the fresh flavours of tzatziki sauce. (And it’s so easy to make it yourself.) Tzatziki is a wonderful dip, popular across southeast Europe and is considered to be a healthy sauce, as it’s low in calories and fat. Serve this yoghurt-based sauce on the side to stop your crostini losing its crunch. If you’re making this for a party, prep ahead by chopping all your ingredients and making the tzatziki in advance (no more than a day before). But save cooking the veg till the very last moment to keep that fresh, warm, flavour when you serve them up.


  • 1 baguette, sliced
  • 3 bell peppers (mixed colours)
  • 1/2 red onion
  • 4 anchovy fillets in oil
  • 1 pack Marinated Stoneless Olives with Olive Oil and Sea Salt, halved
  • 2 tbsp extra virgin olive oil
  • Sea salt, pepper and dried oregano to taste
  • For the Tzatziki sauce (optional)
  • 200 grams Greek style yogurt
  • 5 chopped fresh mint or dill
  • ½ of a medium cucumber, finely grated
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • Sea salt and pepper to taste


  1. Remove the tops and seeds from bell peppers, then cut them in half lengthwise and cut into thin strips. Then into small cubes.
  2. Peel the onion and chop it thinly.
  3. Chop the anchovy fillets.
  4. Stir fry the onion and the anchovies with the oil for about 2 minutes or until soft.
  5. Add the peppers and stir fry on high heat for about 5 minutes, seasoning with salt and pepper only at the end to keep them crunchy. Add the olive, then let cool down.
  6. Slightly brush the baguette’s slices with oil, sprinkle with salt, pepper and oregano and toast them in the oven until golden.
  7. Put together all the ingredients for the Tzatziki sauce in a small bowl and mix well.
  8. Top the slices of bread with the bell peppers mix and serve with the sauce on the side.