Peperonata on Baguette Toasts

Peperonata on Baguette Toasts
Photo by Scott Phillips


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

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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