Cocoa Caponata on Crostini

By emp1438

The cocoa adds a touch of sweetness to these tasty toasts

Ingredients

• 5 tbsp olive oil
• 2 red peppers, diced
• 2 yellow peppers, diced
• 1 small onion, chopped
• 2 garlic cloves, thinly sliced
• 2 oz pine nuts, toasted
• 1 1/2 oz sultanas
• 1 tbsp cocoa powder
• 2 oz unrefined light brown sugar
• 4 tbsp red wine vinegar
• 4 tbsp balsamic vinegar
• 2 -oz can anchovies, drained and chopped
• 3 oz Kalamata olives, pitted and chopped
• 1 tsp dried chilli flakes (or more to taste)
• 2 tbsp chopped fresh flat-leaf (Italian) parsley leaves
• Kosher salt and freshly ground black pepper
• 8 slices French bread, cut on the bias

Preparation

Step 1

1. Heat 1 tbsp of the oil in a large pan and saute the peppers with the onion for 3 minutes, stirring. Add the garlic, pine nuts, sultanas, cocoa powder, and sugar. Blend in the vinegars, then reduce the heat and cover. Simmer gently until most of the liquid has evaporated and the peppers are glazed and just tender, about 15 minutes. Let cool slightly, then stir in the anchovies, olives, chilli flakes, parsley, and seasoning to taste.

2. Heat the remaining olive oil in a frying pan and saute the French bread slices until golden on both sides. Drain on kitchen paper. Pile the warm caponata on the crostini and serve