3red, yellow or orange capsicums (peppers)seeds removed and sliced thinly
1teaspoonfresh thyme leavesfinely chopped
1tablespoonred wine vinegar
1tablespooncapersroughly chopped
fine salt + freshly ground black pepper
1packetCastello Aged Havarti cheesesliced thinly or shaved
4slicessourdough breadlightly toasted
Instructions
Heat olive oil in a large frying pan over medium-high heat. Add garlic and onions and cook, stirring often, until tender but not coloured (1-2 minutes). Add sliced capsicum (peppers) and chopped thyme, then cook, stirring often for 10-15 minutes or until very tender. Add red wine vinegar, capers and season with salt and pepper. Remove from heat and cool to room temperature.
To serve, pile peperonata onto slices of lightly toasted bread, then top generously with Castello Aged Havarti.
Any leftover peperonata can be stored in the fridge in a covered container for up to 4 days. Allow it to come back to room temperature before eating.
Notes
I scattered some thyme flowers over the top, fresh thyme leaves would also be great.This post is sponsored by Castello Cheese. Thank you for supporting the businesses who allow me to continue to share recipes on this site.