Peperonata On Baguette Toasts

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/4 cup pitted chopped Kalamata olives

1/4 cup pitted chopped green olives, such as Picholine or Lucques

1/4 cup finely chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

1 Tbs. minced garlic

3 Tbs. capers, drained and chopped

1-1/2 tsp. anchovy paste

1/2 cup extra-virgin olive oil; more forĀ toasts and for seasoning (aboutĀ 7 Tbs.)

1/2 large yellow onion, roughly chopped (to yield 1 cup)

2 lb. (about 7) assorted mild to medium-hot fresh peppers, stemmed, seeded, and cut into 1/2-inch dice

2 Tbs. red-wine vinegar; more for seasoning

1 baguette, cut on the diagonal into 1/3-inch slices

1/2 lb. chanterelle, white button, or cremini mushrooms, cleaned, stems trimmed, and roughly chopped (to yield about 2-1/2 cups)

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