Peperonata Toast | Toasted Bread with Roasted Peppers, Tomatoes & Mozzarella

Описание: There’s nothing quite like the aroma of roasted peppers and tomatoes filling the kitchen. This Peperonata Toast is a simple, cozy, and flavorful dish that’s perfect for breakfast, brunch, or a light dinner. 🍅🌶️🧄

In this recipe, I’ll show you how to roast sweet peppers and tomatoes to bring out their natural sweetness, layer them on toasted garlic-infused bread, and finish with creamy mozzarella and fresh parsley. It’s easy to make, packed with color, and full of comforting flavors.

Whether you’re looking for a quick snack, a cozy meal, or a delicious appetizer to share, this Peperonata Toast is bound to impress.

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🥘 Ingredients

Tomatoes, sweet peppers, onion, garlic, hot pepper, parsley, tomato paste, sugar, mozzarella, bread, oil, salt, pepper, thyme leaves.

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Recipe

Prepare the Vegetables
1. Slice the tomatoes in half, or into thick wedges if large.
2. Place the tomato wedges and sweet peppers on a baking tray.
3. Drizzle generously with oil and season with salt and pepper.
4. Bake in a preheated oven at 180°C (350°F) for 30–45 minutes, depending on size.
5. Remove the skin from the sweet peppers if possible.
6. Chop the peppers into thick strips or cubes and place them in a bowl.
7. Chop the baked tomatoes, removing the skin if possible, and set aside in a bowl.
8. Slice the onion into thin strips.
9. Peel and mince the garlic cloves.
10. Mince the hot pepper, adjusting the amount to your taste.
11. Finely chop the parsley and set aside.

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Cook the Peperonata
12. Heat some oil in a hot frying pan.
13. Add the onion slices and sauté until lightly golden.
14. Add the minced hot pepper. Add a little oil if needed.
15. Add the minced garlic and cook for 1 minute over medium heat.
16. Season with salt, pepper, and thyme leaves.
17. Add the chopped tomatoes and the baked pepper slices, stir to combine.
18. Add a tablespoon of tomato paste, stir, and add a pinch of sugar if the mixture is too sour.
19. Cover with a lid and cook over medium-low heat for 7–10 minutes, stirring occasionally.
20. Add the chopped parsley, stir, and cook for 1 minute.

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Prepare the Toast
21. Slice a few pieces of bread of your choice.
22. Drizzle with oil and toast in a hot frying pan until golden brown on both sides.
23. Rub the toasted bread with a garlic clove.

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Assemble the Dish
24. Top the toasted bread with the cooked peperonata.
25. Add some mozzarella on top.
26. Garnish with the remaining fresh parsley.

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