Skip to content

After you prepare this delightfully simple brekky, sit down somewhere comfortable, take a deep breath, and imagine you’re at a seaside cafe in the Mediterranean … Then bite into that baguette and you will almost (almost!) believe it.

You will need

Serves 4

  • 1 baguette (gluten-free if needed)
  • 20ml extra virgin olive oil
  • 2 stems of truss cherry tomatoes
  • 3 baby capsicums
  • 3 cloves garlic, skin on
  • 1/4 cup plant-based feta
  • 1/2 bunch basil
  • Salt & pepper, to taste

Share this recipe


2 mins to prep

10 mins to cook

  1. Step 1

    Place the olive oil, tomatoes, capsicums (leave them whole), and garlic (whole cloves, skins on) in a pan on medium heat, and season with salt and pepper.

  2. Step 2

    Cook for 10 minutes, until the tomatoes are starting to break down and nice and charred on both sides. Remove the tomatoes and set aside in a dish, and continue to cook the capsicum and garlic.

  3. Step 3

    Slice open the baguette and place cut side down on the pan and cook until golden. Turn and cook briefly on the other side, set aside.

  4. Step 4

    Chop the tomatoes, capsicums and garlic, remove the stems and the skin of the garlic, and stir to combine — you can mash the tomatoes a little bit to help make a nice texture.

  5. Step 5

    Liberally spread plant-based feta over the toasted baguette, then spoon over the tomato mixture. Top with basil leaves, season with salt and pepper, and finish it off with a drizzle of olive oil.

Recipe: Simon Toohey

This website uses cookies

And not just the choc chip kind! We also use cookies to improve your experience on our site – for example, they will allow you to ‘favourite’ your top recipes, which is very handy! To find out more, you can read our privacy policy