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Recipe Detail Page
Vinegar Peppers on Toast with Queso Fresco
Summer 2022
Serves 4 to 6
4 cubanelle peppers (approx.
1 1/2 lb/680 g)
3 tbsp (45 mL) olive oil, divided
1 1/2 cups (375 mL) white vinegar
1 tsp (5 mL) salt
2 garlic cloves, smashed
1/4 cup (60 mL) thinly sliced white onion
1/2 jalapeño, thinly sliced into rounds, seeds removed
4 slices sourdough bread, each 1 inch (2.5 cm) thick
2/3 lb (300 g) queso fresco, cut into 1/4-inch (5-mm) slices
Salt and freshly ground pepper
1. Lightly coat peppers with 1 tbsp (15 mL) olive oil.
2. Build a campfire. When it’s reduced to hot coals, set up a grate overtop. Or, if cooking on a barbecue, set heat to medium-high. Lightly char the peppers on all sides, about 6 minutes, rotating every 2 minutes.
3. Remove from grill and place in a bowl. Add vinegar, salt, garlic, onion and jalapeño to bowl. Cover with plastic and let marinate for 1 hour minimum or overnight.
4. Remove cubanelles from marinade. (Reserve marinade.) Remove stems and seeds and discard. Slice flesh of peppers into 1-inch (2.5-cm) strips.
5. Toast sourdough on the grill until golden and crisp. Brush toast with remaining olive oil.
6. Arrange queso fresco slices on toast and top with peppers. Garnish with the pickled onion and jalapeño from the marinade. (Reserve marinade to store any leftover peppers.) Season with salt and freshly ground pepper and serve immediately.
Serves 4 to 6
