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