Peperonata on Baguette Toasts

Peperonata on Baguette Toasts
Photo by Scott Phillips


  • 1-½ tsp. anchovy paste
  • Kosher salt and freshly ground black pepper
  • 1 baguette, cut on the diagonal into 1/3-inch slices
  • ½ cup extra-virgin olive oil; more for toasts and for seasoning (about 7 Tbs.)
  • 2 lb. (about 7) assorted mild to medium-hot fresh peppers, stemmed, seeded, and cut into ½-inch dice
  • ½ lb. chanterelle, white button, or cremini mushrooms, cleaned, stems trimmed, and roughly chopped (to yield about 2-½ cups)
  • 2 Tbs. red-wine vinegar; more for seasoning
  • + 6 more ingredients
    • ¼ cup pitted chopped green olives, such as Picholine or Lucques
    • ½ large yellow onion, roughly chopped (to yield 1 cup)
    • 1 Tbs. minced garlic
    • ¼ cup finely chopped fresh flat-leaf parsley
    • ¼ cup pitted chopped Kalamata olives
    • 3 Tbs. capers, drained and chopped

Heat your oven broiler. Brush the baguette slices on both sides with olive oil. Put the slices under the broiler, turning once, until golden and toasted.

View full recipe at Fine Cooking


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