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Receta Pepper Stew With Toast (Peperonata Con Bruschetta)

by Global Cookbook

Ingredientes

5 Tbsp. extra-virgin extra virgin olive oil divided 1 x sweet red bell pepper cored, seeded,     and cut into 1/2" dice 1 x sweet yellow pepper cored, seeded,     and cut into 1/2" dice

2 Tbsp. sherry vinegar     Salt to taste     Freshly-grnd black pepper to taste 4 slc bread, 1" thick

Direcciones

1. In a 12 to 14-inch saute/fry pan, heat 2 Tbsp. extra virgin olive oil over high heat till almost smoking.
2. Add in the peppers and saute/fry over high heat 4 min, till browned at the edges and softened. Add in the sherry vinegar and salt and pepper, to taste, reduce the heat to medium, and continue to cook for 5 to 7 min, till peppers are tender. Adjust seasoning and set aside to cold.
3. Preheat the grill or possibly broiler. Grill each slice of bread on both sides till crusty and browned, then top with peperonata and serve.
4. This recipe yields 4 servings.

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