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Cocoa Caponata On Crostini

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Cocoa Caponata On Crostini

Ingredients

  • 5 tbsp olive oil
  • 4 tbsp red wine vinegar
  • 2 red peppers, diced
  • 4 tbsp balsamic vinegar
  • 2 yellow peppers, diced
  • 60-g (2-oz) can anchovies, drained and chopped
  • 1 small onion, chopped
  • 85 g (3 oz) kalamata olives, pitted and chopped
  • 2 garlic cloves, thinly sliced
  • 1 tsp dried chilli flakes (or more to taste)
  • 60 g (2 oz) pine nuts, toasted
  • 2 tbsp chopped fresh flat-leaf (italian) parsley leaves
  • 45 g (1 1/2 oz) sultanas
  • kosher salt and freshly ground black pepper
  • 1 tbsp cocoa powder
  • 8 slices french bread, cut on the bias
  • 60 g (2 oz) unrefined light brown sugar
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