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

Anchovy and Piquillo Pepper Bruschetta

  • SERVINGS: 6
  • 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.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    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.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.