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
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 It
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.
Top the slices of toast with the tapenade, piquillo peppers and anchovies. Cut the toasts in half crosswise and serve.
Cava and tapas are a classic match. Pair these easy, traditional toasts with a glass of ripe, fruit-forward sparkling rosé.
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