Peperonata Sandwiches Recipes
PEPERONATA ON GOAT CHEESE TOASTS
This recipe can be prepared in 45 minutes or less. This peperonata would also be delicious tossed with pasta and the small balls of mozzarella called bocconcini-and as a condiment on sandwiches.
Yield Makes 8 hors d'oeuvres, serving 2
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Diagonally cut eight 1/4-inch-thick slices from baguette with a serrated knife and arrange in one layer on a baking sheet. Brush tops of bread slices with 1 tablespoon oil and sprinkle with salt. Broil bread about 4 inches from heat, turning once, until golden, about 2 minutes. Cool toasts on a rack.
- Halve garlic cloves and finely chop bell pepper. Seed tomato and finely chop.
- In a small heavy saucepan cook garlic in remaining 2 tablespoons oil over moderate heat, stirring, until just golden. Discard garlic. Add bell pepper, tomato, shallot, and red pepper flakes and cook, stirring occasionally, until bell pepper is softened. Stir in vinegar and cook, stirring, until liquid is evaporated, about 5 minutes. Transfer peperonata to a bowl and cool to room temperature. Season peperonata with salt and pepper.
- Spread toasts with goat cheese. Top cheese with peperonata and garnish with basil.
PEPERONATA
Steps:
- Cook 3 sliced garlic cloves and 1/4 teaspoon red pepper flakes in 2 tablespoons olive oil over medium heat, 1 minute. Add 1 pound stemmed baby bell peppers. Cook, stirring, 5 minutes. Add 1/2 cup water and 2 tablespoons balsamic vinegar. Cover and cook 10 minutes. Season with salt; top with chopped oregano.
PEPERONATA SANDWICHES
Red, green, and yellow bell peppers, sauteed with onion and seasonings, are cooled and served with goat-cheese spread on crusty baguettes.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 11
Steps:
- Heat olive oil in a large nonstick skillet over medium heat. Add onion, and cook until it begins to soften, 3 to 4 minutes. Add bell peppers, sugar, thyme, rosemary, salt, and black pepper. Toss until well combined. Cover pan, and reduce heat to low. Cook, stirring occasionally, until peppers are very soft, about 30 minutes.
- Slice baguettes in half lengthwise close to the bottom. Scoop out some of the top half so the bread will sit nicely on top of the peppers; set loaves aside, and reserve scooped-out bread for another use. Uncover; raise heat to medium. Cook, stirring often, until most of the liquid evaporates and peppers are nicely glazed, about 3 minutes. Stir in balsamic vinegar. Add a little water if necessary, to avoid scorching. Transfer peperonata to a bowl to cool. When cool, peperonata can be stored, refrigerated, up to 4 days.
- Spread the herbed goat cheese on bread, and top with cooled peperonata.
Nutrition Facts : Calories 294 g, Cholesterol 13 g, Fat 9 g, Fiber 4 g, Protein 12 g, Sodium 743 g
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