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Makes
4 large or many small
Author Notes
I love something punchy and full of flavour on top of a crunchy piece of toasted bread and find it an easy prepare ahead canapé to serve before lunch or supper. This time I have used peppers which cook down to silky soft sweetness with very little attention. The capers add a little salty bite and the parsley brings a verdant freshness. They are delicious. —Anna May
Ingredients
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2
peppers, red, orange or yellow but not green, cored and sliced
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1 tablespoon
olive oil but a little extra
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1
clove of garlic, finely chopped
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1 tablespoon
capers
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4
slices toasted sourdough (or cut the slices to maker smaller canapés)
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1 bunch
parsley, chopped
Directions
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Heat the oil in a frying pan and cook the peppers for 20 or so minutes until soft (you could do this in the oven) then add the garlic, cook for a minute and them remove from the heat.
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Stir through the capers, check for seasoning and then pile onto the toast. Sprinkle with parsley and a little extra oil if desired.
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