Peperonata Crostini with Capers and Anchovies
PersonalPoints™ per serving

Total Time: 40 min
Prep: 20 min
Cook: 20 min
Serves: 8
Easy



Roasted sweet peppers make one of the best, most delicious toppings for crostini, AKA Italian toast. Capers, anchovies, garlic, and fresh thyme enhance the pepper's gentle taste, creating a palate opener that's sweet, savory, and slightly salty. The pepper topping can be served warm or at room temperature, making them the most perfectly convenient appetizers or snacks you'll ever serve. Just make sure that you choose the deepest-colored red peppers you can find at the store, as those will have the most flavor. Any leftover topping should definitely be saved and stored in the fridge: It's fantastic when mixed into some scrambled eggs.
Ingredients
  • 3 medium sweet red peppers
  • 2 tsp extra virgin olive oil
  • 1 medium garlic clove, thinly sliced
  • 3 anchovies canned in oil and drained, fillets, minced
  • 5 fresh thyme sprigs, leaves, chopped
  • ¼ cup fresh parsley, flat-leaf, leaves, chopped (8 sprigs)
  • 4 oz whole-wheat French bread, cut into 16 thin slices
  • 1 tbsp capers, small size, well-rinsed, drained

Instructions
  1. Carefully char peppers over a gas flame until blackened all over (or, if you prefer, place on a sheet pan and broil until charred). When cool enough to handle, remove blackened pepper skin with your hands; seed peppers and cut into thin strips.
  2. Set a large skillet over medium heat; add oil and let it warm for a few seconds. Add garlic and anchovy fillets; sauté just until they give off a nice aroma, 30 seconds. Add sliced peppers and thyme; sauté until aromatic and peppers are very tender, 2 minutes. Turn off heat; stir in parsley.
  3. When ready to serve, toast the bread lightly on both sides; evenly divide pepper mixture over toasts and garnish with capers.
  4. Serving Size: 2 peperonata crostini with capers and anchovies!

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