Peperonata Crostini with Capers and Anchovies
1
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Roasted sweet peppers make one of the best toppings for crostini (Italian toast). Capers, anchovies, garlic and fresh thyme enhance the pepper's gentle taste, creating a palate opener that's sweet, savory and slightly salty.
Ingredients
Red bell pepper
3 medium
Olive oil
2 tsp(s)
Garlic
1 clove(s), large
Anchovies canned in oil drained
3 item(s)
Fresh thyme
5 sprig(s)
Fresh parsley
¼ cup(s)
Whole wheat french bread
4 oz
Capers
1 tbsp(s)
Instructions
1
Carefully char peppers over a gas flame until blackened all over (or, if you prefer, place on a sheet pan and broil until charred). When cool enough to handle, remove blackened pepper skin with your hands; seed peppers and cut into thin strips.
2
Set a large skillet over medium heat; add oil and let it warm for a few seconds. Add garlic and anchovy fillets; sauté just until they give off a nice aroma, 30 seconds. Add sliced peppers and thyme; sauté until aromatic and peppers are very tender, 2 minutes. Turn off heat; stir in parsley.
3
When ready to serve, toast bread lightly on both sides; evenly divide pepper mixture over toasts and garnish with capers.
4
Serving size: 2 crostini.
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