Bell Pepper and Anchovy Toasts Recipe

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Ingredients:

Serving

2 (350 g) french baguettes or 2 (350 g) baguette, cut into 1 cm slices,and toasted until golden in a moderate oven
2 red bell peppers, halved ,deseeded
olive oil
12 anchovy fillets
basil sprig (to garnish )
120 ml virgin olive oil
40 ml red wine vinegar
fresh ground black pepper
rock salt

Directions:

Whisk together the dressing ingredients and set aside.
Brush the pepper halves lightly with oil, place on a baking tray cut side down, and cook in a very hot oven until the skin is blistered and blackening.
Remove, and place in a paper or plastic bag for about 15 minutes, then remove the skins.
Cut into thin matchsticks sized pieces.
Marinate the pepper strips in the dressing for about 1 hour.
Just before serving, split each anchovy in half lengthways, and mix with the peppers.
Top each toast with a spoonful of mix-including a little of the marinade.
Top each with a basil sprig and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	141.27 Kcal (591 kJ)
Calories from fat	135.07 Kcal
		% Daily Value*
Total Fat	15.01g	23%
Sodium	3.34mg	0%
Potassium	34.96mg	1%
Total Carbs	1.61g	1%
Sugars	1.11g	4%
Dietary Fiber	0.38g	2%
Protein	0.02g	0%
Vitamin C	29.7mg	49%
Vitamin A	0.7mg	25%
Iron	12.6mg	70%
Calcium	1.8mg	0%

Amount Per 100 g
Calories	246.62 Kcal (1033 kJ)
Calories from fat	235.79 Kcal
		% Daily Value*
Total Fat	26.2g	23%
Sodium	5.82mg	0%
Potassium	61.02mg	1%
Total Carbs	2.81g	1%
Sugars	1.94g	4%
Dietary Fiber	0.66g	2%
Protein	0.04g	0%
Vitamin C	51.8mg	49%
Vitamin A	1.3mg	25%
Iron	22mg	70%
Calcium	3.1mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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