- 3 red bell peppers
- 1/2 cup marjoram leaves
- 2 tablespoons olive oil
- 1 tablespoon small capers
- 1 small clove garlic, chopped
- 1 1/2 teaspoons caper brine
- 1 1/2 teaspoons sherry vinegar
- Salt to taste
- 1 loaf filone or similar bread, cut on a diagonal into 1/2-inch slices
- 2 tablespoons butter, softened
- 2 ounces white anchovies
This recipe contains: Dairy, Wheat
Recipe notes: If you don’t want to roast the peppers, you can substitute 1/2 cup of store-bought roasted red peppers.
The peperonata tastes best after resting overnight in the refrigerator.
White Anchovy–Peperonata Crostini
Vinegar Hill House and Hillside, Brooklyn, NY
Crostini: the blank canvas of the hors d’oeurve family. This recipe combines roasted peppers, anchovies, and capers for a savory, crowd-pleasing starter.
Yield: 4 to 6 servings (6 large crostini)
Make the peperonata: preheat the oven to broil. Place the peppers on a sheet tray and place under the broiler. Cook until the peppers are blackened, about 10 minutes, rotating the sheet tray halfway through the cooking time. Place the roasted peppers in a paper bag or in a bowl covered with plastic wrap. Let stand for 15 minutes. Peel and deseed the peppers, then slice into 1/4-inch strips. Combine with the marjoram leaves, olive oil, capers, garlic, caper brine, and sherry vinegar. Season to taste with salt. Set aside.
Lower the oven temperature to 350°F. Toast the bread lightly, about 7 minutes. Let cool. Generously butter each slice. (If the butter starts to melt, let the bread cool for a few more minutes.)
To serve, lay the anchovy filets diagonally across each piece of bread. Spoon some peperonata on top of each slice.
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