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

Emmanuel Kemiji
July 2001

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Credit: © William Meppem

Recipe Summary test

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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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