Toasts with Feta and Sweet-and-Sour Peperonata

Directions

1. 1

   Step 1

   

   Wash and peel the vegetables. Take the feta out of the brine and pat dry with paper towels. Prepare a deep skillet with a lid, line a baking sheet with parchment. You will also need a food processor or blender.

2. 2

   Step 2

   

   Slice the red onion into half-rings, the bell peppers into strips, the garlic into thin slices, and the tomatoes into cubes.

3. 3

   Step 3

   

   Melt the butter in a pot over medium heat and pour in 3 tbsp of olive oil. Add the chopped onion. Cook, stirring, for about 5 minutes, until soft.

4. 4

   Step 4

   

   Add the bell peppers, garlic, and 0.5 tsp of salt. Cover with a lid and cook for 15–18 minutes, stirring, until the peppers are soft and start to caramelize at the edges.

5. 5

   Step 5

   

   Remove the lid, add the tomatoes. Cook uncovered for another 10–15 minutes, stirring frequently, until the tomatoes soften, the liquid reduces, and the stew starts to thicken.

6. 6

   Step 6

   

   Pour in the wine vinegar and 1 tbsp of olive oil, add the sugar, oregano, ground chili, and the remaining 1 tsp of salt. Mix thoroughly. Set aside.

7. 7

   Step 7

   

   Slice the baguette into 2 cm thick slices. Arrange them on the baking sheet and brush with 3 tbsp of olive oil. Sprinkle with black pepper. Toast in a preheated 200 °C oven for 8–10 minutes. Remove and let cool completely on a rack for about 10 minutes.

   TipFor a rich garlic flavor, rub the warm toasts with a garlic clove cut in half.

8. 8

   Step 8

   

   In a blender bowl, combine the crumbled feta and cream cheese. Blend the cheese mixture until smooth.

9. 9

   Step 9

   

   Pour in the remaining 1 tbsp of olive oil in a thin stream. Blend for another 30 seconds until the oil incorporates into the cheese.

10. 10

    Step 10

    

    Spread the toasts with the whipped feta. Top with the warm peperonata. Garnish with fresh microgreens and serve.