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Mechouïa Toasts: The Perfect Party Appetizer

This recipe was inspired by a traditional Mechouïa salad that my friend Laure loves to eat in her family. The four generations before her lived in Algeria, and everyone keeps cooking these traditional dishes. I twisted it a little bit with a recipe from another close friend, who makes us delicious marinated red bell peppers every time we visit her (she’s Italian!). Careful — these toasts are seriously addictive!

Chef Marion Guillamin is a San Francisco-based pop-up and private chef specializing in French and Mediterranean cooking. Catch her upcoming couscous dinner to taste this dish!

Dine With Marion

Mechouïa Toasts

Serves 6 as an appetizer


  • 2 red bell peppers, preferably organic
  • 1 small garlic clove, smashed
  • 3 Roma tomatoes
  • 2 cups olive oil
  • 1 teaspoon salt
  • 1 pinch freshly ground black pepper
  • 1 stick fresh thyme
  • 1 bay leaf
  • 1 teaspoon high-quality balsamic vinegar
  • 6 bread slices, toasted (chef’s choice)*
  • mashed anchovies, optional
  • small bunch parsley, chopped

*I used Josey Baker bread, but Tartine, Jane, or another hearty loaf will work!


+Preheat the oven to 375 degrees.

+Roast the bell peppers whole, checking often, until blackened. You can use the broiler to accelerate the process.

+Being careful, take the peppers from the oven and remove any moisture built up inside. Let me dry on a paper towel.

+Remove the blackened skin and slice peppers into long, thin strips.

+Add pepper strips to a cup of the olive oil along with the garlic, thyme, bay leaf, and vinegar.

+While peppers are marinating, boil a pot of water.

+Remove the tomato stems and score the skins before dropping them into the water.

+Blanch them for 10 seconds and place immediately into an ice bath to stop cooking process.

+When cool enough to handle, peel tomatoes and dice evenly.

+Put diced tomatoes into remaining olive oil with salt.

+When ready to serve, layer the marinated pepper strips, anchovies (if using), and diced tomatoes on the toasted bread. Garnish with parsley and enjoy!


Dine With Marion


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