Name: Catalan “Bruschetta”
Yield: Makes 4 Slices
Cuisine: France
Ingredients: About 20 good-quality oil-packed anchovy fillets, drained and blotted dry; 1 luscious, red ripe tomato, cut in half crosswise; 1 clove garlic, cut in half crosswise; 2 long slender eggplants (8 ounces each), or 2 green bell peppers or additional red bell peppers; 4 large slices of crusty country-style bread (about 8-inches long and ½-inch thick); 2 red bell peppers; Coarse sea salt and Freshly ground black pepper; The best quality extra-virgin olive oil you can find; 2 tablespoons chopped fresh flat-leaf parsley

Preparation info

Makes
4
Slices

Difficulty
Easy

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

The French call it convivialité—the particular kind of comfort, warmth, and hospitality you experience when you dine at a restaurant like L’Hostalet de Vivès. You know, the sort of place where hungry eaters crowd around rustic wooden tables piled with oversize platters brimming with meats grilled in a centuries-old manorial fireplace. The sort of place where you can’t help but talk to your neighbors, where wine bottles pass back and forth, and where even a modest lunch means you won’