Every week, our test kitchen team pays an early morning visit to New York City’s biggest farmers market: the Union Square Greenmarket in Manhattan. Comprised of over 70 stalls bursting with flowers, local products, and beautiful seasonal produce, it’s the perfect place for a hit of mid-week inspiration. Follow us on Instagram to tag along (bring a tote bag, it’s impossible to leave empty handed!) and see what we decide to make with our market haul.

Cooked in oil until soft, then flavored with an agrodolce (aka sweet and sour) pairing of honey and sherry vinegar, these peppers are ideal on slices of bread for a simple summer appetizer. If you’re not in the mood for toast, skip the baguette; the confited peppers can be stirred into a room temperature pasta salad for a picnic or piled atop grilled steak or chicken for company.

Sweet Pepper Confit Toasts

Sweet pepper confit toasts

Makes about 15 toasts


¾ lb mini sweet peppers, cored and cut lengthwise into ½-inch strips
1 shallot, halved and thinly sliced
2 cloves garlic, peeled
Olive oil
Kosher salt
Freshly ground black pepper
1 tbsp sherry vinegar
1 tbsp honey
1 baguette, thinly sliced on an angle
1 small bunch basil
Flaky sea salt, for serving


1. Cook the vegetables:

In a small pot, combine the sliced peppers, sliced shallot, and 1 clove of garlic, finely grated. Season with 1 teaspoon salt and pepper. Add ⅓ cup olive oil; stir to combine. Heat to medium-low and cook, stirring occasionally, 45 minutes to 1 hour, or until the vegetables are soft. Add the vinegar and honey; cook, stirring occasionally, 3 to 4 minutes, or until combined. Turn off the heat.

2. Toast the baguette:

While the vegetables cook, halve 1 clove of garlic crosswise. Place an oven rack in the center of the oven, then set the broiler to high. Place the baguette slices on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Toast in the oven, flipping halfway through, 4 to 5 minutes. Remove from the oven and let cool slightly. Rub each toasted slice with the cut side of the garlic clove.

3. Assemble the dish:

Assemble each toast using the toasted baguette, cooked vegetables, and basil, tearing or thinly slicing just before adding. Season with flaky salt and pepper. Enjoy!

HOT TIP: Save the leftover oil from the bottom of the pot after you assemble the toasts; it’s a little garlicky, a little sweet, a little bright — ideal for use in a salad dressing!