Baked Feta & Pepper Crostini: The 3-Ingredient Summer App You'll Make All Season

When summer produce is at its peak, you don't need a complicated recipe to make something genuinely incredible. This effortless appetizer relies on the magic of the oven to transform fresh peppers, salty feta, and green olives into a rich, savory spread. Smothered over warm, buttery slices of crispy baguette, it is the perfect low-effort bite for a backyard gathering or a lazy summer evening.

Here’s what you need: 3 sweet bell peppers, 7 ounces (200g) of feta cheese, 4 ounces (120g) of pitted green olives, 1 fresh baguette, 3 tablespoons of butter, 1 tablespoon of olive oil, 1 teaspoon of dried oregano, and a pinch of ground black pepper.

To start, prep your peppers by slicing them completely in half and scooping out the seeds. Grab a baking dish and place the block of feta cheese right in the center, arranging the pepper halves and green olives all around it. Drizzle the olive oil generously over everything, sprinkle with the dried oregano and black pepper, and pop the dish into a preheated oven at 400°F (200°C) for about 30 minutes until the peppers are tender and charred around the edges.

Once everything is hot out of the oven, transfer the roasted peppers into a plastic bag or cover them tightly with a bowl for about 10 minutes. This traps the steam, making it incredibly easy to slip the skins right off.

Finely chop the peeled pepper flesh, then return it to the baking dish with the warm feta and olives. Grab a fork and thoroughly mash everything together until it forms a chunky, beautifully irregular, and creamy spread.

While the spread settles, slice your baguette into rounds, coat each piece with a thin layer of butter, and toast them in the oven or on a hot, dry skillet until perfectly golden brown and crunchy. Spoon a generous amount of the warm feta mixture onto the hot bread slices and serve them immediately while the crust is still warm and crispy.