Bruschetta with Peperonata

Ingredients for 6 servings:

• 1 bell pepper(s), red
• 5 green olives, pitted, approx.
• 1 large tomato(s)
• 1 tbsp oil for frying
• 8 slice(s) baguette(s) or ciabatta, approx.
• 1 clove(s) garlic
• some pepper, freshly ground
• some salt
• 1 pinch(s) of sugar
• some Allspice d’Espelette or chili flakes
• 1 tbsp olive oil
• possibly sliced ​​Parmesan or Pecorino, for non-vegans

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash and deseed the peppers. Cut them into eighths lengthwise and then slice them crosswise into thin strips. Dice the tomatoes, halve the olives lengthwise and then slice them crosswise into strips. Heat a little oil in a pan, briefly sauté the peppers, add the tomatoes, olives, and 1-2 tablespoons of water, and mix well. Simmer for about 15 minutes, stirring occasionally, until the pepper strips are soft and the mixture thickens. Season with a little salt, a pinch of sugar, and a pinch of piment d’Espelette or chili flakes. Let it cool, then stir in 1 tablespoon of olive oil. Toast the bread and rub it with garlic. Spread the pepper mixture on top, perhaps adding some Pecorino or Parmesan cheese for non-vegans, and serve immediately. If making larger quantities, toast the bread under the broiler until crispy and starting to brown around the edges. Use a mix of red and yellow peppers for a nice look.