Ingredients

3 mediumsweet red pepper(s)
2 tspextra virgin olive oil
1 clove(s)garlic clove(s), thinly sliced
3 item(s)anchovies canned in oil drained, fillets, minced
5 sprig(s)fresh thyme, leaves, chopped
1⁄4 cup(s)fresh parsley, flat-leaf, leaves, chopped (8 sprigs)
4 ozwhole wheat french bread, cut into 16 thin slices
1 Tbspcapers, small size, well-rinsed, drained

Instructions

Carefully char peppers over a gas flame until blackened all over (or, if you prefer, place on a sheet pan and broil until charred). When cool enough to handle, remove blackened pepper skin with your hands; seed peppers and cut into thin strips.

Set a large skillet over medium heat; add oil and let it warm for a few seconds. Add garlic and anchovy fillets; sauté just until they give off a nice aroma, 30 seconds. Add sliced peppers and thyme; sauté until aromatic and peppers are very tender, 2 minutes. Turn off heat; stir in parsley.

When ready to serve, toast bread lightly on both sides; evenly divide pepper mixture over toasts and garnish with capers.

Serving size: 2 crostini.

Notes
The pepper topping can be served warm or at room temperature.Make sure to choose the deepest colored red peppers you can find. They’ll have the most flavor.Any leftover topping is great mixed into scrambled eggs.