Red Bell Peppers — 3
Yellow Bell Peppers — 3
Olive Oil — as needed
Yellow Onions, Peeled, Halved, and Cut Into 1/4″ Slices — 3
Roma Tomatoes, Seeded and Cut Into 1/4″ Dice — 5
Small Fresh Hot Chili, Seeded and Minced — 1
Italian Parsley, Chopped — 1/4 cup
Fresh Oregano, Chopped — 1 tsp
Fresh Thyme, Chopped — 2 tsp
Salt and Pepper — to taste
Rustic Pugliese Bread — 1 loaf
Preheat oven to 425 degrees F.
Wash and cut the peppers in half. Remove the thick ribs and seeds then slice into ½ inch wide strips.
Heat 2 tablespoons of olive oil in a large sauté pan. Add onions and cook over medium-high heat until softened; about 5 minutes. Add peppers and sauté, stirring often, for about 10 minutes. Add garlic, tomatoes, chili, parsley, oregano and thyme.
Simmer for 25 minutes over low heat.
While the mix is simmering, slice the loaf of Pugliese into ¼ inch thick croustades then coat with a liberal amount of olive oil and a sprinkle with sea salt and fresh cracked black pepper. Lay the croustades on a baking pan and place on the middle rack of a 425 degree oven. Toast approximately 5-7 minutes or until lightly golden brown.
Top croustades with heaps of the sautéed Peperonata.
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