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Tom Kerridge’s Ibérico, Roast Pepper, Olive & Tomato Toasts

Tom Kerridge’s Ibérico, Roast Pepper, Olive & Tomato Toasts

By M&S FoodPublished on 04 August 2025Try 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.
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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.