Photo of Peperonata Crostini with Capers and Anchovies by WW

Peperonata Crostini with Capers and Anchovies

Points® value
Total Time
40 min
20 min
20 min
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.


Red bell pepper

3 medium

Olive oil

2 tsp(s)


1 clove(s), large, thinly sliced

Anchovies canned in oil drained

3 item(s), fillets, minced

Fresh thyme

5 sprig(s), leaves, chopped

Fresh parsley

¼ cup(s), flat-leaf, leaves, chopped (8 sprigs)

Whole wheat french bread

4 oz, cut into 16 thin slices


1 tbsp(s), small size, well-rinsed, drained


  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.


The pepper topping can be served warm or at room temperature.Make sure to choose the deepest colored red peppers you can find. They’ll have the most flavor.Any leftover topping is great mixed into scrambled eggs.