Bruschetta with Peperonata Recipe

Name: Bruschetta with Peperonata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large skillet, heat the 2 tablespoons of olive oil until shimmering.
2
Add the onion, bell peppers, serranos, anchovy paste and a generous pinch each of salt and pepper.
3
Cook over high heat, stirring occasionally, until the vegetables start to soften and brown on the edges, about 4 minutes.
4
Add the vinegar and cook over moderate heat, stirring occasionally, until the peppers are tender, 5 to 7 minutes.
5
Stir in the oregano and season the peperonata with salt and pepper; keep warm.
6
Preheat a grill pan.
7
Brush the bread slices on both sides with olive oil.
8
Grill over moderately high heat, turning once, until nicely toasted, about 2 minutes.
9
Transfer the grilled bread to a plate and rub with the garlic clove.
10
Spoon the peperonata on top and serve warm.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Bruschetta with Peperonata falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bruschetta with Peperonata

How did you like this recipe?

Frequently Asked Questions