Peperonata Crostini with Capers and Anchovies
- Total Time
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.
sweet red pepper(s)3 medium
extra virgin olive oil2 tsp
garlic clove(s)1 medium clove(s), thinly sliced
anchovies canned in oil drained3 item(s), fillets, minced
fresh thyme5 sprig(s), leaves, chopped
fresh parsley¼ cup(s), flat-leaf, leaves, chopped (8 sprigs)
whole wheat french bread4 oz, cut into 16 thin slices
capers1 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.