Man, has it been cray cray around here. Do people still say cray cray? Did people ever actually say cray cray? Well, as you are probably aware I had my wisdom teeth removed. Exactly two weeks ago actually. I planned on posting while recovering, which meant I had to work ahead prior to it. Which would have been good and all should we not of had a leak in the upstairs bathroom that caused the floor to need to be replaced. And naturally it turned into a week long process. So there went me being all awesome and working ahead of schedule. The stress of that damn bathroom being tore up was really something. We still have a half bath and you could sort of get to the shower. But still, stress!
And then there was the oral surgery.
The day of the surgery was supremely the easiest day. This could have been thanks to requiring more drugs to be sedated or that I tried to take my meds on my own which resulted in double the pain killers. Whoops. Really though, I wasn’t nervous about the surgery which may seem strange, but I’ve always been comfortable in the (dental) chair. What I was nervous about, and even had a little breakdown about was how long it would take to heal… and therefore be able to eat again.
Due to the location/position of my wisdom teeth a.k.a being buried in my brain, healing was a bit rough for that first week. I wasn’t able to eat anything that involved chewing in any capacity. Then after that first week chewing was so tedious it felt like a marathon. I could barely make it through a (veggie) burger, in fact I didn’t, Logan got the last few bites (or one big bite for him). But gosh, was it sooo good to be able to eat. I still haven’t added crunchy or grains back into my diet, but in the next week I don’t know if you can stop me from having a very romantic date with Chipotle.
As for last thoughts on the whole wisdom teeth bisnasss… I would recommend having them removed at the soonest age possible (teen years ideally), and take the damn drugs. That’s where I failed. Looking back at it, I was in more pain than I should have been. So take the friggin pain killers. And just know you will come out the other side with wide eyes on how much is really out there to eat. It’s like a whole new world.
Since recovery didn’t go as smoothly, this again lead me to be behind in sharing this amazing Peperonata Bruschetta. In fact, this was the third time I bought the ingredients to make and photograph. The THIRD time!!?!? So what does that say. 1) Life really did get “cray cray” and 2) it’s that freaking good that I HAD to share it with you.
Peperonata is an Italian dish – so that by default makes it yummy right? Traditionally it includes stewed peppers and onion, and at times tomato too. This bruschetta uses typical ingredients found in peperonata and it’s simply served on bread instead. Uh yaa YUMMY!
As for the flavor, it has a slight tang-iness due to the sherry vinegar that compliments the bold flavor of the tender bell peppers and char from the grilled bread. If you don’t have sherry vinegar or can’t find it in stores, no worries, try using red wine vinegar instead.
For me this dish screams summer. Grilled bread topped with a trio of sauteed bell peppers, onion, and a little garlic (of course!). Those are all things gracing my table constantly in summer. I love the texture of the crunchy bread. I could live off of bruschetta, crostini, toast, etc. It makes everything better. Like baked beans. Have you ever had a well toasted piece of crusty bread topped with deliciously hot baked beans? OH MY!! Mmmmm…
Anyway, back to the peperonata. This is a really easy recipe, with lots of flavor. It would be perfect for a nice dinner party or just a laid back summer day. But keep in mind if you are here months from now reading this or just dreaming of it – please by all means devour this on a snowy winter day.
For bread, I went for a multi-grain seedy bread. You could easily go with a classic italian, sourdough or gluten free if you need to. You want a size between a baguette and a regular loaf. Mine was closer to a baguette, but if you went larger and found your slices were a little too large, you can always cut the slices in half. No problemo.
Now I know that it comes as no surprise that I am going to say garlic is important in this dish. Because it’s important in every dish – duh! It’s garlic. But this is one of those times where it’s being important. It’s crucial. Crucial to the point that it makes or breaks it. Before placing your beautifully cooked peperonata on your grilled bread you are going to rub the bread with garlic. It’s really simple and a trick used with tomato bruschetta as well. You simply take a peeled clove of garlic and cut it in half. Then you simply rub the exposed end over the slice of bread. Kind of like you were coloring it with a fat marker. THEN you top your bread with peperonata. Seriously… a WORLD of difference. Don’t skip it. It’s genuinely important this time and it’s not just garlic fanatic me saying more garlic, it makes the flavors all come together. It finishes it off.
Also, you could totally put this peperonata on just about anything. Pasta – heck yes! Polenta – definitely! A whole grain like farro or brown rice – for sure!
This is easily one of my newest favorite dishes. I could eat it daily. But as I just mentioned, if crunchy bread is involved I’m kind of an easy sell.
One last thing. If you make any of Noming’s dishes, please please share your pics on social media. Tag and hashtag #NomingthruLife. I would be sooooo excited to see what you are up to!
- 1 tablespoon olive oil
- 1 medium red bell pepper, thinly sliced
- 1 medium orange bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 1 small sweet onion, thinly sliced
- 1 garlic clove, pressed
- 2 1/2 tablespoons sherry vinegar
- 1/2 tablespoon liquid aminos or tamari
- salt and pepper
- 1 medium day-old crusty bread loaf, sliced 1/2-3/4 inch thick (gluten free, if desired)
- 1-2 garlic cloves, halved horizontally
- olive oil for brushing
- fresh oregano, finely chopped
- For peperonata:
- In a large skillet heat olive oil over medium-high heat. Add bell peppers and onion to skillet. Stirring occasionally, cook until peppers and onion begin to brown on edges and begin to soften, about 4-6 minutes. Add pressed garlic clove and stir for 30 seconds, or until fragrant.
- Add sherry vinegar and liquid aminos to skillet stirring to combine. Reduce heat to medium. Continue to cook while stirring occasionally until pepper mixture is tender, about 5-7 minutes. Add salt and pepper to taste.
- For bread:
- Heat a grill or grill pan to medium-high heat. Lightly brush both sides of bread slices with olive oil. Place as many slices flat on grill or grill pan as can fit. Flip slices over once toasted and grill marks appear, about 2-3 minutes. Remove from grill or grill pan once both sides are toasted and have grill marks. Repeat and grill any slices that remain.
- For serving:
- Rub the exposed sides of the cut garlic halves over the top of each bread slice. Place an even amount of peperonata on each bread slice. Sprinkle with fresh oregano. Serve immediately.