Fettunta with roasted peppers and goat’s curd
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Fettunta is the Tuscan equivalent of bruschetta, the name derived from 'la fetta unta' ('the oily slice') – and you can see why! Thick toasted bread is drizzled with oil, rubbed with garlic, topped with goat's curd and finished with a tangle of sweet and sour roast peppers, studded with olives, capers and plenty of garlic. The perfect antipasto to have alongside a few drinks in the early evening.
First published in 2021
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Ingredients
Metric
Imperial
Peppers
- 6 red peppers
- 75ml of olive oil, plus extra for drizzling over the peppers
- 1 tbsp of marjoram leaves
- 50ml of red wine vinegar
- 6 shallots, finely sliced
- 6 garlic cloves, finely sliced
- 50g of black olives, pitted
- 2 tbsp of capers, drained
- 1 tbsp of caster sugar
- salt
To finish
- 6 slices of sourdough bread
- 1 garlic clove, peeled but left whole
- olive oil, for drizzling
- 250g of goat's curd, although you could use ricotta or a very soft and mild goat's cheese as a substitute
- freshly ground black pepper
SAVE RECIPE
Method
1
Preheat your oven to the hottest setting – around 250°C
2
Pierce the peppers a couple of times with a knife, then place in a roasting tray and drizzle lightly with oil. Roast for 20-30 minutes, turning frequently until as much of the skin as possible is charred and blackened
3
Remove the peppers from the oven, transfer to a bowl and cover with cling film. Leave the peppers to steam in their residual heat for about 20 minutes, then peel away all the charred skin and remove the seeds. If you wish, give the peppers a quick dunk in water to remove any seeds or charred skin that remains
4
Roughly tear the peppers into thin strips and place in a pan with half the olive oil, the marjoram and vinegar. Cook over a medium-low heat for about 30 minutes, stirring frequently until they are soft and starting to break down
- 40ml of olive oil, plus extra for drizzling over the peppers
- 1 tbsp of marjoram leaves
- 50ml of red wine vinegar
5
Meanwhile, separately cook down the sliced shallots and garlic in the remaining olive oil over a low heat until soft and golden (for around 15-20 minutes)
- 35ml of olive oil, plus extra for drizzling over the peppers
- 6 shallots, finely sliced
- 6 garlic cloves, finely sliced
6
Fold the peppers and shallots together and cook down with the olives and capers for a further 5 minutes
- 50g of black olives, pitted
- 2 tbsp of capers, drained
7
Add the sugar and season with salt. Adjust to taste – you are looking for the perfect balance between sweet and sour. Set aside to cool slightly
- 1 tbsp of caster sugar
- salt
8
Toast the sourdough, rub once over with a garlic clove and drizzle with olive oil. Spread over the goat’s curd and add a crack of black pepper. Spoon the warm peppers over the top and serve
- 6 slices of sourdough bread
- 1 garlic clove, peeled but left whole
- olive oil, for drizzling
- freshly ground black pepper
- 250g of goat's curd, although you could use ricotta or a very soft and mild goat's cheese as a substitute
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