Bell Pepper and Anchovy Toasts |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Yummy finger food, great with a glass of wine! Ingredients:
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:
1. Whisk together the dressing ingredients and set aside.
2. 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.
3. Remove, and place in a paper or plastic bag for about 15 minutes, then remove the skins.
4. Cut into thin matchsticks sized pieces.
5. Marinate the pepper strips in the dressing for about 1 hour.
6. Just before serving, split each anchovy in half lengthways, and mix with the peppers.
7. Top each toast with a spoonful of mix-including a little of the marinade.
8. Top each with a basil sprig and serve.
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