Side

Peperonata is an Italian mixture of stewed sweet peppers, tomatoes, onions, and garlic. In this dish, the peperonata is combined with classic Provençal ingredients to make a flavorful topping for toast.

This recipe works equally well with other cheeses: Try a mild fontina or Comté in place of the Gruyère.

To julienne the vegetables, cut them into thin matchstick-size pieces using a sharp knife or a mandoline. Refrigerate them in an airtight container until ready to use, up to 3 hours.

The ingredients can be prepared the day before and refrigerated.

To reduce the fat, we eliminated the cheese and toasted the corn tortillas in the oven rather than frying them in oil.

You can use tarragon in place of chervil.

If you can’t find Vietnamese coriander, you can use fresh cilantro.