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!
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!