Photo: Pepper Stew with Toast: Peperonata con Bruschetta Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil, plus 3 tablespoons
- 1 sweet red bell pepper, cored, seeded, and cut into 1/2-inch dice
- 1 sweet yellow pepper, cored, seeded, and cut into 1/2-inch dice
- 2 tablespoons sherry vinegar
- Salt and pepper
- 4 (1-inch thick) slices bread
Directions
In a 12 to 14-inch saute pan, heat 2 tablespoons olive oil over high heat until almost smoking.
Add the peppers and saute over high heat 4 minutes, until browned at the edges and softened. Add the sherry vinegar and salt and pepper, to taste, reduce the heat to medium, and continue to cook for 5 to 7 minutes, until peppers are tender. Adjust seasoning and set aside to cool.
Preheat the grill or broiler. Grill each slice of bread on both sides until crusty and browned, then top with peperonata and serve.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By inga_v_6046518
Seattle, WA
on September 17, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Simple, delicious and very fast to make. I loved adding 1 jalapeno to the mix.
By hwoodrow_549410
Columbia, SC
on September 13, 2004
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is so good you'll want to double the recipe. The natural sweetness of the peppers really comes out. It's moist and succulant and will disappear in no time. A grsat appetizer! Thank you once again Mario!
Read all 2 reviews