My F&W
quick save (...)
Piquillo Pepper and White Anchovy Toasts
© Con Poulos

Piquillo Pepper and White Anchovy Toasts

  • SERVINGS: makes 12 toasts
  • FAST

These incredibly easy toasts—topped with roasted piquillo peppers, black olive tapenade and white anchovies—are the perfect hors d'oeuvre.

Slideshows: More Tapas Recipes

  1. Six 1/2-inch-thick slices cut from a round loaf of country bread
  2. Extra-virgin olive oil, for brushing
  3. 1/4 cup black-olive tapenade or spread
  4. 12 piquillo peppers (from a 9.8-ounce jar)—drained, halved lengthwise and patted dry
  5. 12 white anchovies (boquerones)
  1. Preheat the broiler. Brush the bread slices on both sides with olive oil and arrange on a large rimmed baking sheet. Broil 8 inches from the heat, turning once, until golden but still chewy in the center, about 2 minutes.
  2. Top the slices of toast with the tapenade, piquillo peppers and anchovies. Cut the toasts in half crosswise and serve.

Suggested Pairing

Cava and tapas are a classic match. Pair these easy, traditional toasts with a glass of ripe, fruit-forward sparkling rosé.



Average Rating



Add A Comment

    Add a Comment

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

    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.