Piquillo Pepper and White Anchovy Toasts

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

  • Total Time:
  • Servings: makes 12 toasts
KEY: Cocktail Party, Spanish, Appetizers/starters, Fast, Healthy, Staff Favorites, Snack

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Ingredients

  • Six 1/2-inch-thick slices cut from a round loaf of country bread
  • Extra-virgin olive oil, for brushing
  • 1/4 cup black-olive tapenade or spread
  • 12 piquillo peppers (from a 9.8-ounce jar)—drained, halved lengthwise and patted dry
  • 12 white anchovies (boquerones)

How to make this recipe

  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.

Contributed By Photo © Con Poulos Published October 2013

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