We have the perfect dish for a light lunch or brunch this weekend from renowned local chef and Étaï salt fan, James Ferguson; Roasted Red Pepper, Sundried Tomato, Basil and Garlic Tostada with Étaï Organic Sundried Tomato and Roast Garlic Sea Salt.

Shopping list

  • One small baguette

From the pantry

  • Two cloves garlic
  • Olive oil
  • Two red peppers
  • Generous amount of drained sun dried tomatoes
  • Fresh basil
  • Étaï Organic Sun Dried Tomato and Roast Garlic Sea Salt


Get cooking

  1. To make your tostadas, cut your baguette at an angle and brush with olive oil. To add some colour, toss the tostadas in a preheated frying pan, should only take about 30-seconds.
  2. Cook them in the oven at 180c until crisp.
  3. Set tostadas aside and allow to cool.
  4. For the topping:
    1. Roast, skin, and seed the peppers. 
    2. Finely chop and purée the garlic cloves.
    3. Drain the sun dried tomatoes. 
    4. Remove the stalks and chop basil.
  5. Put the peppers, garlic, sun dried tomatoes and basil into a blender and blend until you have a rustic paste.
  6. Season paste with some Étaï Organic Sundried Tomato and Roast Garlic Sea Salt and black pepper.
  7. (If the paste is too wet for your liking add some finely blended pistachio to thicken the consistency.)
  8. Spread the paste over your tostada and serve.

Time to eat

Take it to the next level by finishing your tostadas off with a few shavings of parmesan.

Sit back, dig in and enjoy!