Piquillo Pepper and White Anchovy Toasts

Name: Piquillo Pepper and White Anchovy Toasts
Total time: 10 min
Yield: makes 12 toasts
Ingredients: 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)

5,619 Ratings

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

By Felip Llufriu

October 2013

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Credit: © Con Poulos

Recipe Summary

total:

10 mins

Yield:

makes 12 toasts

Ingredients

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)

Directions

Step 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.

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Step 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.

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Piquillo Pepper and White Anchovy Toasts

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Recipe Summary

Ingredients

Directions

Suggested Pairing

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All Reviews for Piquillo Pepper and White Anchovy Toasts

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Piquillo Pepper and White Anchovy Toasts

Gallery

Recipe Summary

Ingredients

Directions

Suggested Pairing

Reviews

All Reviews for Piquillo Pepper and White Anchovy Toasts