zoom Peperonata bruschetta with white anchovies

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    Peperonata bruschetta with white anchovies

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    Peperonata bruschetta with white anchovies

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 2


    2 tbsp sultanas
    200g pack mixed romano peppers, halved and deseeded
    100g cherry tomatoes
    2 red onions, cut into thin wedges
    2 tbsp olive oil
    1 tbsp red wine vinegar
    About 10g flat leaf parsley, roughly chopped
    4 slices Waitrose 1 Triple Malt Sourdough With Mixed Seeds
    32g Adriatic Anchovies (about 16) 


    1. Preheat the oven to 200°C, gas mark 6. Soak the sultanas in a bowl of just-boiled water. Cut the peppers into thick 5cm strips (about 1.5cm wide) and toss in the oil with the tomatoes and onions. Season and spread out in an even layer over a large parchment-lined baking tray. Roast for 10 minutes.

    2. Take the tray out of the oven. Drain the sultanas and stir into the vegetables, along with the vinegar. Return to the oven for 10 minutes.

    3. When ready to serve (the peperonata can be eaten hot, warm or at room temperature), stir the parsley through the vegetables. Toast the sourdough and pile the peperonata on top. Finish each slice with 4 anchovies.  

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