Everyone’s telling me to batter these shishito peppers and do a tempura. Or just fry them in a skillet and eat plain with salt.

I think this is a better option. If you drizzle olive oil over the bruschetta before serving, it feels like you’re in a restaurant.

Shishito Pepper Bruschetta
makes 6 little appetizers

6 slices of bread from a nice crusty country white loaf
1 avocado, roughly mashed
15 or so shishito peppers
olive oil, salt, and pepper
aleppo or marash pepper for sprinkling

Toast the bread. I like to drizzle it with olive oil on a sheetpan, broil a minute or two, then lower the heat to 450 until the bread is crisp.

In a non-stick pan over medium-high heat, fry the whole shishito peppers in a little olive oil until they’ve got brown spots on all their sides. They’ll continue cooking after you remove them from the heat, so just aim for the brown, burnished spots and you’ll be fine. Remove them from the pan, salt them, let them cool a little, then slice.

Spread the toasts with a relatively thin layer of avocado. I say “thin” because I would usually aim for 1/2″ of avocado here, but that’s too much. You want just enough for the peppers to stick to, roughly equal amounts avocado and shishito. Season with salt and pepper.

Pile some peppers onto each slice. These are mild, so don’t be afraid. Use them all. Then drizzle with olive oil, and dust with a little smokey aleppo or marash pepper. Serve immediately.

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