Sweet and jammy, peperonata is the perfect topping for crusty bread. The addition of white anchovies for salt and some chilies works a treat for breakfast bite or an evening platter.
White Anchovy, Chilli & Peperonata Bruschetta
- 60ml (1/2 cup) of olive oil
- 1 medium onion, thinly sliced
- 2 medium peppers (capsicum), cut into 1cm strips (red have the best flavour, but yellow add great colour.
- 6 roma or plum tomatoes
Add oil, add onion, cook for 10 minutes until soft, not brown
Heat the oil in a large fry pan, and add onion. Cook on low heat for at least 10 minutes until soft and translucent – being careful not to brown the onions.
Add the peppers, and cook on low heat for 10 minutes. Add the tomatoes and the sugar and cook on low for about 45 minutes until very soft.
If the mixture has too much liquid, you can transfer to colander and strain. You can make the peperonata a
Cut fresh ciabatta into about 1.5cm slices and toast lightly.
Place about 2 tablespoons of the peperonata mix on each slice of ciabatta and top with a white anchovy.
Garnish with marjoram leaves and shave a little parmesan to finish.