Prep: 15 minutes
Total: 35 minutes
for the pepper and ground cherry sauce:
6 tablespoons olive oil
3 large poblano peppers (about 6 ounces|150 grams)
Kosher salt, to taste
1 teaspoon finely chopped fresh oregano
4 medium basil leaves, thinly sliced, plus 6 large leaves, torn
1 garlic clove, thinly sliced
1 small red chili, thinly sliced
6 ounces|170 grams husked ground cherries
for the bread:
2 (2-inch thick) pieces sourdough, halved crosswise
1 cup olive oil
sea salt, to taste
1 garlic clove, halved crosswise
1. Make the pepper and ground cherry sauce: Heat 4 tablespoons of the oil in a medium skillet over high. Add the peppers and cook, tossing occasionally, until lightly charred, 4 minutes. Season with salt and transfer to a bowl.
2. Add the remaining 2 tablespoons olive oil, the oregano, the sliced basil, the garlic, and chili to the skillet and cook for 1 to 2 minutes, then add in the ground cherries. Cook until they start to burst and soften, about 12 minutes, then toss the peppers back in and cook for 1 minute more. Remove from heat, stir in the fresh basil leaves, season with salt, and set aside.
3. Toast the bread: Heat the oil in a large skillet over medium-high. Add the bread and cook, flipping once, until golden on both sides, about 3 minutes, then transfer to a paper towel-lined plate. Rub each side of all four pieces of bread with the cut-side of the garlic and season all over with salt. Transfer to a serving platter and top with the sauce.