Smoky, savoury and irresistibly umami-rich, these Smoked Tomato & Red Capsicum Crostini with Anchovies and Caramelised Black Garlic Paste are the perfect appetiser for entertaining.
Slow-roasted tomatoes and sweet red capsicum are blended into a silky smoked spread, layered onto crisp sourdough crostini, and finished with delicate anchovies and a drizzle of Noosa Black Garlic Caramelised Black Garlic Paste.
The result is a beautifully balanced bite — smoky, salty, sweet and deeply savoury.
Perfect for grazing boards, dinner parties, festive entertaining or aperitivo hour, this elegant crostini recipe is simple to prepare yet delivers restaurant-quality flavour.
Recipe Details
Serves: 6–8 (as an appetiser)
Prep time: 15 minutes
Cook time: 1 hour
Ingredients
Smoked Tomato & Red Capsicum
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250 g cherry tomatoes, halved
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1 large red capsicum, deseeded and thinly sliced
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2 tbsp Noosa Black Garlic Black Garlic Extra Virgin Olive Oil
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1 tsp smoked paprika
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Sea salt and freshly cracked black pepper
Crostini
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1 sourdough baguette, sliced on the diagonal
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Extra Noosa Black Garlic Extra Virgin Olive Oil, for brushing
To Assemble
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3–4 tsp Noosa Black Garlic Caramelised Black Garlic Paste
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1 tin premium anchovy fillets in olive oil, drained
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Fresh thyme or oregano leaves
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Optional: shaved Parmesan or Pecorino
Method
1. Roast the tomatoes and capsicum
Preheat the oven to 160°C (fan-forced).
Place the cherry tomatoes and sliced red capsicum on a lined baking tray.
Drizzle with Noosa Black Garlic Extra Virgin Olive Oil, season with smoked paprika, sea salt and black pepper.
Roast for 45–60 minutes until the vegetables are soft, slightly caramelised and intensely fragrant.
Optional: If you have a home smoker, smoke the tomatoes and capsicum for 1–2 hours instead of roasting.
2. Blend and infuse with smoke
Transfer the roasted vegetables to a blender. Add the smoked paprika, seasoning and a drizzle of olive oil if needed.
Blend until smooth and silky.
For an extra layer of flavour, place the mixture in a bowl, cover with plastic wrap and use a smoking gun with peach or apple wood chips to infuse the mixture with smoke.
If you don’t have a smoking gun, add ½ teaspoon liquid smoke instead.
3. Prepare the crostini
Increase oven temperature to 180°C.
Brush the sourdough slices lightly with olive oil and toast for 8–10 minutes, turning once, until golden and crisp.
4. Assemble the crostini
Spread a generous layer of the smoked tomato and capsicum mixture onto each crostini.
Top with a premium anchovy fillet and finish with a drizzle of Noosa Black Garlic Caramelised Black Garlic Paste for deep umami richness.
5. Finish and serve
Scatter with fresh thyme or oregano leaves.
Add a few shavings of Parmesan or Pecorino if desired and serve immediately while the crostini are crisp.
Serving Suggestions
These crostini are ideal for:
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Grazing platters and cheese boards
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Pre-dinner appetisers
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Long lunches with friends
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Festive entertaining
Pair with a chilled glass of Vermentino, Fiano or dry rosé for a beautifully balanced bite.
Why Add Black Garlic?
The addition of Noosa Black Garlic Caramelised Black Garlic Paste transforms this crostini into something truly special. Slow-aged black garlic delivers rich umami notes with hints of balsamic, molasses and caramel — adding depth and complexity to every bite.
It’s an effortless way to elevate simple ingredients into gourmet entertaining food.