Chef Jose Garces pan-sears sweet and smoky Spanish piquillo peppers before marinating them in a garlic, honey and fresh herb vinaigrette. Slideshow:  More Bruschetta and Crostini Recipes 

May 2016


Credit: © John Kernick

Recipe Summary test

1 hr
4 to 6


Ingredient Checklist


Instructions Checklist
  • Roast the eggplant directly over a gas flame, turning occasionally, until charred all over and soft, about 12 minutes. Transfer to a colander and let cool slightly, then peel and let cool completely.

  • Meanwhile, in a medium saucepan, cook the garlic in the oil over moderate heat until sizzling, about 2 minutes. Remove from the heat and whisk in the vinegar, honey, rosemary, oregano and minced parsley. Season the vinaigrette generously with salt and pepper.

  • Heat a large cast-iron skillet. In batches if necessary, add the piquillos to the skillet in an even layer. Cook over high heat, turning once, until lightly charred on both sides, about 2 minutes total. Add the piquillos to the warm vinaigrette and let cool completely.

  • In a food processor, combine the eggplant with both cheeses and puree until smooth. Scrape into a bowl and season with salt and pepper. Spread the whipped eggplant on toasts and, using a slotted spoon, spoon some of the marinated piquillos on top. Garnish with chopped parsley and serve with anchovies.

Make Ahead

The piquillos and whipped eggplant can be refrigerated for up to 3 days. Serve at room temperature.