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Roasted Red Pepper & Anchovy Toasts

Go easy on yourself and whip up these easy canapes, made with our ready-marinated anchovies and some jarred red peppers – when the end result is this tasty, who cares if it only takes minutes to make? Serves 4-6 as part of a spread.

Rating
Easy
Serves
6
Course
Starter
Prepare
-
Cook
-
Total time
-

Ingredients

4 Peppers from a jar of Roasted Red Peppers in Oil
1 tbsp Sherry Vinegar
1 loaf ciabatta-type rustic White Bread, cut into slices about 1cm thick
100g Greendale Anchovies in Garlic, drained of oil and patted dry
6 fat cloves of Garlic, halved lengthways
Sea salt and freshly ground Black Pepper

Method
Cut the peppers into strips and place them in a bowl with two tablespoons of oil from their jar, plus the sherry vinegar and a generous seasoning of salt and pepper. Stir, then set aside. Next, heat a griddle, and when it’s really hot, toast the slices of bread on both sides (alternatively, you can toast the bread under the grill or just in the toaster if you’re pressed for time). Take a garlic-clove half and use it to rub one side of each piece of toast, repeating until all the cloves have been used up and all the toast is garlicky. To serve, place the toasts on a serving plate (garlicky side up) and spoon the dressed peppers on to each one, then place an anchovy fillet or two on top. Finally, drizzle over a little of the pepper dressing, then serve while the toast is still crisp.