Bruschetta with Peperonata

• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1/2 Spanish onion, thinly sliced
• 2 small red bell peppers, cut into thin strips
• 2 small yellow bell peppers, cut into thin strips
• 2 serrano chiles, seeded and cut into thin strips
• 2 teaspoons anchovy paste
• Salt
• Pepper
• 2 tablespoons sherry vinegar
• 1 teaspoon finely chopped oregano
• Six 3/4-inch-thick slices from a round rustic loaf
• 1 garlic clove, peeled

1. In a large skillet, heat the 2 tablespoons of olive oil until shimmering.
2. Add the onion, bell peppers, serranos, anchovy paste and a generous pinch each of salt and pepper.
3. Cook over high heat, stirring occasionally, until the vegetables start to soften and brown on the edges, about 4 minutes.
4. Add the vinegar and cook over moderate heat, stirring occasionally, until the peppers are tender, 5 to 7 minutes.
5. Stir in the oregano and season the peperonata with salt and pepper; keep warm.
6. Preheat a grill pan.
7. Brush the bread slices on both sides with olive oil.
8. Grill over moderately high heat, turning once, until nicely toasted, about 2 minutes.
9. Transfer the grilled bread to a plate and rub with the garlic clove.
10. Spoon the peperonata on top and serve warm.

extravirgin olive oil, onion, red bell peppers, yellow bell peppers, serrano chiles, anchovy paste, salt, pepper, sherry vinegar, oregano, loaf, garlic

Taken from www.foodandwine.com/recipes/bruschetta-with-peperonata (may not work)