Peperonata crostini with capers and anchovies
Sweet red pepper(s)
Extra virgin olive oil
1 medium clove(s), thinly sliced
Anchovies canned in oil drained
3 item(s), fillets, minced
5 sprig(s), leaves, chopped
¼ cup(s), flat-leaf, leaves, chopped (8 sprigs)
Whole wheat french bread
4 oz, cut into 16 thin slices
1 Tbsp, small size, well-rinsed, drained
- 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.
- 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.
- When ready to serve, toast bread lightly on both sides; evenly divide pepper mixture over toasts and garnish with capers.
- Serving size: 2 crostini.