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Photo of Peperonata crostini with capers and anchovies by WW

Peperonata crostini with capers and anchovies

1
Points® value
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
8
Difficulty
Easy
Roasted sweet peppers make one of the best, most delicious toppings for crostini, AKA 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. The pepper topping can be served warm or at room temperature, making them the most perfectly convenient appetizers or snacks you'll ever serve. Just make sure that you choose the deepest-colored red peppers you can find at the store, as those will have the most flavor. Any leftover topping should definitely be saved and stored in the fridge: It's fantastic when mixed into some scrambled eggs.

Ingredients

Red bell pepper

3 medium

Extra virgin olive oil

2 tsp

Garlic

1 clove(s), thinly sliced

Anchovies packed in oil

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

Capers

1 Tbsp, small size, well-rinsed, drained

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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