Yesterday I made roasted peppers in the air fryer and dressed them with olive oil, garlic, and basil. We had them for lunch. I usually make a little extra because they taste even better the next day.
Today, I saw Teresa's recipe for crostoni with peppers, eggplant, and anchovy fillets on her profile, and I loved it. I made them for lunch as an appetizer, but my version doesn't include eggplant.
I used delicious bread—a semi-whole wheat ciabatta baked in a wood-fired oven, a gift from a friend.
After slicing it, I warmed it up in the air fryer, drizzled it with a little extra virgin olive oil we made from our own olives a few days ago, and topped it with roasted peppers and anchovy fillets. They were delicious—my family loved them.