Cocoa Caponata on Crostini

Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Cocoa Caponata on Crostini

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    5 tbsp olive oil 4 tbsp red wine vinegar
    2 red peppers, diced 4 tbsp balsamic vinegar
    2 yellow peppers, diced 60-g (2-oz) can anchovies, drained and chopped
    1 small onion, chopped 85 g (3 oz) Kalamata olives, pitted and chopped
    2 garlic cloves, thinly sliced 1 tsp dried chilli flakes (or more to taste)
    60 g (2 oz) pine nuts, toasted 2 tbsp chopped fresh flat-leaf (Italian) parsley leaves
    45 g (1 1/2 oz) sultanas Kosher salt and freshly ground black pepper
    1 tbsp cocoa powder 8 slices French bread, cut on the bias
    60 g (2 oz) unrefined light brown sugar


    Prep: 20 min Total: 45 min
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    • 1

      Heat 1 tbsp of the oil in a large pan and saute the peppers with the onion for 3 minutes, stirring. Add the garlic, pine nuts, sultanas, cocoa powder, and sugar. Blend in the vinegars, then reduce the heat and cover. Simmer gently until most of the liquid has evaporated and the peppers are glazed and just tender, about 15 minutes. Let cool slightly, then stir in the anchovies, olives, chilli flakes, parsley, and seasoning to taste.

    • 2

      Heat the remaining olive oil in a frying pan and saute the French bread slices until golden on both sides. Drain on kitchen paper. Pile the warm caponata on the crostini and serve.

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