Peperonata on Baguette Toasts

Peperonata on Baguette Toasts
Photo by Scott Phillips


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

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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