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Anchovy and Piquillo Pepper Bruschetta
© William Meppem

Anchovy and Piquillo Pepper Bruschetta

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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.



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