Tom Kerridge’s Ibérico, Roast Pepper, Olive & Tomato Toasts
By M&S Food
Published on 04 August 2025
Try these irresistible Iberico, Roast Pepper, Olive & Tomato Toasts created exclusively for M&S by Tom Kerridge. Sweet grilled peppers, juicy vine tomatoes and briny olives sit on crisp sourdough, brushed with garlic-infused olive oil. Finished with peppery rocket and silky slices of Ibérico ham, they’re the perfect blend of savoury, fresh and effortless.Time and servings
35 minsTotal time
6Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 2 red peppers, halved and deseeded
- 2 tbsp extra-virgin olive oil, plus extra to drizzle
- 1 x M&S Sourdough Baguette, cut into 12 slices
- 2 tbsp M&S Garlic Infused Extra-virgin Olive Oil, to brush
- 100g Capella Vine Tomatoes, quartered
- 50g Spanish pitted mild manzanilla or Kalamata olives, halved
- 1 tbsp sherry vinegar
- 20g rocket leaves
- 60g pack M&S Collection Jamon De Bellota Iberico (keep refrigerated until needed)
Method
Step 1
Heat oven to 200°C/ 180°C fan/ gas 6 with the grill setting on.Step 2
Put the peppers cut-side down on a baking tray then drizzle with half the oil and a sprinkle of salt. Set on a high shelf in the grill and cook for 12-15 mins, or until the skin has blackened and blistered. Remove from the oven and tip into a heatproof bowl, cover with clingfilm and set aside to steam and cool.Step 3
Spread the baguette slices over a baking sheet, brush each side with the garlic infused oil and grill for 3 mins on each side, until lightly toasted. Remove and set aside to cool slightly.Step 4
Once cool enough to handle, peel the skin from the peppers and discard. Chop the roasted pepper into thin strips and add to a mixing bowl.Step 5
Tip in the tomatoes, olives, sherry vinegar and remaining oil. Season well and mix.Step 6
Put some rocket leaves on each piece of toast then spoon over the tomato mixture. Remove the Ibérico from the fridge and fold a slice on each then drizzle with oil to serve.