HappyAvocado
Senior Cook
- Joined
- Jul 29, 2005
- Messages
- 119
i like to roast a variety of peppers and then sautee them up with chopped portabella mushrooms and garlic in a good quality olive oil. then i add chopped kalamata olives and capers and italian parsley, balsamic vinegar, more olive oil, anchovie paste or a mashed up anchovy, and salt and pepper. put it in the fridge overnight and serve with little toast rounds or bread like you would serve with bruschetta. sort of like a tappinade but with more going on.