1baguette, thinly sliced on an angleFor brushing:extra-virgin olive oil1garlic clove, halved200 gmPersian feta1 cup (loosely packed)flat-leaf parsleyPipérade60 ml (¼ cup)olive oil1small onion, thinly sliced1garlic clove, thinly sliced2 eachred and yellow capsicum, thinly sliced400 gmcanned tomatoes2vine-ripened tomatoes, finely diced16picholine olives, crushed, seeds removed1 tbsporegano leaves
Preheat oven to 200C. For pipérade, heat oil in a large saucepan over high heat, add onion and garlic, stir until just tender (2 minutes), add capsicum and stir until starting to soften (2 minutes). Add canned and fresh tomato, olives and oregano, season to taste and cook until capsicum is tender (15-20 minutes).
Meanwhile, brush baguette slices with olive oil and rub with cut side of garlic, then place on an oven tray and bake, turning occasionally, until just golden (5-10 minutes). Serve warm with Persian feta and pipérade, scattered with parsley.