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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.

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  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.