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8 Clove garlic, thickly sliced |
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1/2 white onion, cut lengthwise into 1/4 inch slices |
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3 yellow or red bell peppers, cut in half lengthwise, then cut across in 1/4 inch slices |
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1 1/2 tablespoon anchovy paste |
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1/4 teaspoon black pepper |
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1/2 teaspoon red pepper flakes |
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8 Slices country-style Italian bread, sliced 1/2 - 3/4 inch thick and halved |
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Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add all the ingredients except the sherry and the garlic toast and cook until the onions and peppers begin to brown and go limp, about 3-4 minutes. Stir in the sherry, scraping up any brown bits from the bottom of the pan. Reduce the heat to medium, cover and simmer for 4-5 minutes. Remove the lid and cook for 1-2 minutes longer, until the sherry has reduced by half, producing a thickened sauce. The peppers are ready to be served, but will develop a fuller flavor if refrigerated overnight. Return to room temperature and serve on the garlic toast. Cook's Tip: If you prefer a topping that is smoother, puree the cooked pepper mixture in a food processor for 30 seconds to 1 minute – the consistency will still be slightly chunky. The pureed spread is a wonderful condiment to serve with grilled chicken breasts or fish. Toast the bread slices under a broiler until the edges are brown on both sides, but the center is still white. Remove from the oven. When cool enough to handle, rub 1 side with a garlic clove. Place the slices of garlic bread in an airtight container or self-sealing plastic bag until ready to use. The bread can be made up to 2 days ahead. |
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