Anchovy and Piquillo Pepper Bruschetta

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

Plus: More Appetizer Recipes and Tips

  • Servings: 6

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  • Six 1/2-inch-thick slices Tuscan bread
  • Extra-virgin olive oil
  • 1 large garlic clove, halved
  • One 8-ounce jar piquillo peppers, drained and cut into strips
  • 6 anchovies, rinsed and chopped
  • 12 caperberries, stemmed and sliced crosswise
  • Sea salt and freshly ground pepper

How to make this recipe

  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.

Contributed By Photo © William Meppem Published July 2001

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