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Family Farming Specialty Peppers in the San Francisco Bay Area Since 1980

Peperonata on Bruchetta

Peperonata is a classic Italian dish served hot as a condiment to meats or cold as antipasto, its also delicious with barbecued meats, on pasta, or simply by itself.

This recipe for peperonata served on bruchetta toasts is our favorite.

(Makes about 3 cups)

6 fully ripe Cubanelle peppers
1 large white onion, chopped
1 clove garlic, chopped
5 teaspoons olive oil
2 medium tomatoes, cubed
1 cup fresh basil leaves
Kalamata olives, sliced (optional)
1 tablespoon capers (optional)

Pinch of sugar
Salt and pepper to taste
1 loaf of ciabatta bread (if on the West Coast try ACME breads)

Cut peppers into 1/4-inch cubes.  In a large skillet over medium-high heat, sauté peppers, onions and garlic in oil, about 5 minutes or until vegetables are really soft, but not browned.
Stir in cubed tomatoes, basil, olives, capers (if using), sugar, salt and pepper to taste, and turn off heat.  Cover skillet for 2 or 3 minutes.

Cut ciabatta into thin slices, pour a little olive oil on each slice and place in a toaster oven until nicely browned.  Spoon a little peperonata on each slice, place on a platter and… voila!