My F&W
quick save (...)
Anchovy and Piquillo Pepper Bruschetta
© William Meppem

Anchovy and Piquillo Pepper Bruschetta

  • FAST

This ultrasimple starter is from wine consultant Emmanuel Kemiji of the Ritz-Carlton.

Plus: More Appetizer Recipes and Tips

  1. Six 1/2-inch-thick slices Tuscan bread
  2. Extra-virgin olive oil
  3. 1 large garlic clove, halved
  4. One 8-ounce jar piquillo peppers, drained and cut into strips
  5. 6 anchovies, rinsed and chopped
  6. 12 caperberries, stemmed and sliced crosswise
  7. Sea salt and freshly ground pepper
  1. Preheat the broiler. Toast the bread until golden, then lightly brush with olive oil. Rub the toasts on 1 side with the garlic clove. In a small bowl, toss the piquillos with the anchovies and caperberries. Spoon the topping on the toasts. Drizzle with olive oil, sprinkle with salt and pepper and serve.

Suggested Pairing

A light and dry manzanilla sherry from Spain will complement the anchovies and have a mineral earthiness that matches the peppers.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.