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crostini baguette extra-virgin olive oil kosher salt pepper topping red bell pepper yellow bell pepper onion capers salt sherry vinegar brown sugar extra-virgin olive oil flat leaf parsley anchovies
Viewed: 60 - Published at: a year agoIngredients
- Crostini
- 1 baguette
- About 2 tbsp. extra-virgin olive oil
- About 1/2 tsp. kosher salt
- About 1/4 tsp. pepper
- Topping
- 1 red bell pepper, roasted, peeled, seeded, and thinly sliced
- 1 yellow bell pepper, roasted, peeled, seeded, and thinly sliced
- 1/2 small onion, thinly sliced
- 2 tablespoons capers, rinsed, drained, and patted dry
- 1/2 teaspoon salt
- 2 tablespoons sherry vinegar
- 1/2 teaspoon packed light brown sugar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped flat-leaf parsley
- 10 marinated anchovies, preferably white (boquerones)
Method
- Make crostini: Preheat oven to 375°. Slice baguette into ten 1/4-in.-thick slices on the diagonal (save leftover bread for another use). Brush both sides of each slice lightly with oil and sprinkle with salt and pepper.
- Set slices on a rimmed baking sheet and bake until golden brown and crisp, rotating pan halfway through cooking, about 15 minutes total. Let cool.
- Make topping: Combine peppers, onion, capers, and salt in a medium bowl. Add vinegar, brown sugar, and oil and toss to coat. Marinate at room temperature for 2 hours or chill overnight.
- Stir in parsley just before serving or before packing your picnic basket. At the picnic site, spoon strained spoonfuls of the mixture onto crostini and top each with an anchovy.
