Bell peppers and Fragata black olive crostini with Tzatziki sauce


  • 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.