Sauteed Piquillo Peppers on Toast

This super simple dish makes a great side to any roasted meat, such pork tenderloin, lamb chops, or roast chicken or turkey. Or serve it before the main meal as an appetizer. The recipe scales up easily for a crowd.

Serves 4

• 8 thick slices good-quality bread (baguette, ciabatta, peasant bread, even thick pita)
• 1/4 cup extra-virgin olive oil
• 1 clove garlic, thinly sliced
• 8 whole piquillo pepppers, with juices
• Fine sea salt or kosher salt

Toast the bread until golden. Heat the olive oil in a small saute pan over medium heat. Add the garlic and stir for about 10 seconds. Add the piquillo peppers and juices to the pan (careful – it will splatter), season with salt, and toss gently, cooking until the peppers are hot and sizzling, about 2 minutes. Put one piquillo pepper on each slice of toast, drizzle with some of the pan juices, and serve.