© William Meppem
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Serves : 6

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

How to Make It


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.

Suggested Pairing

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

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