Pan de Tomate with Basque Peppers

Directions

1. Heat the olive oil over medium high Heath in a small pot. Add the shallots, stirring, until softened. Stir in the garlic.
2. Add the tomatoes, paprika, and espelette. Bring to a simmer, reduce heat to low. Cook low and slow, stirring periodically until reduced to a thick tomato jam.
3. Spread the tomato jam on your bread slices and broil until the edges have darkened almost to black.
4. Skewer one basque pepper per crostini, in an s-shape, and insert the skewers into the crostini at an angle. Plate.