Save to your scrapbook
Peperonata bruschetta with white anchovies
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Typical values per serving:
2 of your 5 a day; source of fibre.
This recipe was first published in June 2019.