Charred Tomato, Pepper, and Onion Crostini

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Charred Tomato, Pepper, and Onion Crostini

This elegant side was designed for indoor cooking, but if you can char the vegetables and brown the bread on a grill, all the better.


  • 3 small tomatoes, halved and seeded (2 cups)
  • 1 small onion, quartered
  • 1 medium or 2 small bell peppers, halved lengthwise and seeded
  • 6 cloves garlic, peeled
  • 2 Tbs. olive oil, plus extra for brushing bread slices
  • 6 large slices ciabatta bread
  • 6 Tbs. shredded basil leaves for garnish


Set oven racks to middle and lower positions. Preheat oven broiler to high. Line 2 baking sheets with parchment paper.

Arrange tomatoes, onion, bell peppers, and garlic cloves on one prepared baking sheet. Drizzle with 2 Tbs. olive oil, and toss to coat. Turn vegetables cut-side down, tucking garlic under tomatoes to prevent burning. Place on middle oven rack. Broil 8 to 10 minutes, or until tomato skins are charred, stirring once. Pulse vegetables in  food processor until coarsely chopped.

Arrange bread slices on second parchment-lined baking sheet. Broil on lower rack 2 minutes, or until lightly golden. Flip bread and broil 2 minutes more.

Brush bread slices with olive oil. Spread each slice with ¼ cup tomato mixture, and sprinkle with 1 Tbs. basil.

Nutrition Information

  • Serving Size: serves 6
  • Calories: 218
  • Carbohydrate Content: 27 g
  • Fat Content: 11 g
  • Fiber Content: 4 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 246 mg
  • Sugar Content: 4 g