For Father’s Day this year I want to make Jimmy a delicious umami appetizer that he can enjoy while having a cocktail. With little kids running around there’s no guarantee of that opportunity of peace and enjoyment so I needed to find something that makes the perfect one bite that will be just as good the first bite as it will the 3rd bite a half an hour later. This is it.
This was also a great dish to involve the kids in. They were excited to work on something knowing it was going to be for their daddy. Although you want approx ¼ inch slices of the bell peppers, I just went through after the kids and cut some of their peppers in half if they were too large. They don’t need to be perfect because you will be cooking them down for quite a bit.
Some of you out there may be squeamish about the anchovy on top. I get it, I used to be that way too. All I can say is give yourself a chance to try it on top of this crostini. It ties it all together to make that perfect savory bite. If you know for a fact that you are anti-anchovy, this dish is still great without it. You may want to sprinkle a bit of good flaky sea salt on top for added flavor if you aren’t using anchovies.
Jenny
| Prep Time | 30 minutes |
| Cook Time | 1 hour |
| Servings |
people
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- 1/3 cup extra virgin olive oil
- 4 4 assorted red, yellow, and orange bell peppers cored, seeded, and cut into 1/4" strips
- 4 cloves garlic thinly sliced crosswise
- 1/2 medium white onion thinly sliced
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons red wine vinegar
- Good artisan bread sliced and toasted
- 8 oz burrata
- basil leaves optional
- Good artisan bread sliced and toasted
- basil leaves optional
Ingredients
For the Peperonata
For the Crostini
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- Heat oil in a 4-qt. saucepan over medium-high heat. Add peppers, garlic, onions, and 1⁄2 cup water and season with salt and pepper. Cook, partially covered and stirring occasionally, until peppers are soft, about 1 hour. Stir in vinegar and transfer to a serving bowl. I made this a day ahead so it took very little work the assemble and serve.
- Take burrata out of refrigerator about 20 minutes before serving so it can warm a little , this will soften the cheese slightly.
- Take your toasted bread and using a clean spoon spread a portion burrata on your toast. Add the peperonata on top and garnish with anchovy and basil, if using.
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