This ultrasimple starter is from wine consultant Emmanuel Kemiji of the Ritz-Carlton.Plus: More Appetizer Recipes and Tips
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.