Bruschetta with Peperonata

By DreiFromBK

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1/2 Spanish onion, thinly sliced
• 2 small red bell peppers, cut into thin strips
• 2 small yellow bell peppers, cut into thin strips
• 2 serrano chiles, seeded and cut into thin strips
• 2 teaspoons anchovy paste
• Salt
• Pepper
• 2 tablespoons sherry vinegar
• 1 teaspoon finely chopped oregano
• Six 3/4-inch-thick slices from a round rustic loaf
• 1 garlic clove, peeled

Details

Servings 6
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

In a large skillet, heat the 2 tablespoons of olive oil until shimmering. Add the onion, bell peppers, serranos, anchovy paste and a generous pinch each of salt and pepper. Cook over high heat, stirring occasionally, until the vegetables start to soften and brown on the edges, about 4 minutes. Add the vinegar and cook over moderate heat, stirring occasionally, until the peppers are tender, 5 to 7 minutes. Stir in the oregano and season the peperonata with salt and pepper; keep warm.

Preheat a grill pan. Brush the bread slices on both sides with olive oil. Grill over moderately high heat, turning once, until nicely toasted, about 2 minutes. Transfer the grilled bread to a plate and rub with the garlic clove. Spoon the peperonata 
on top and serve warm.