Bell Pepper and Anchovy Toasts

Yummy finger food, great with a glass of wine!

• Ready In: 40 mins
• Yields: 24 Toasts

Ingredients

• 2 (350 g)  French baguettes or 2 (350 g)  baguette, cut into 1 cm slices,and toasted until golden in a moderate oven
• 2  red bell peppers, halved,deseeded
•  olive oil
• 12  anchovy fillets
•  basil sprig (to garnish)

• DRESSING

• 120  ml  virgin olive oil
• 40  ml red wine vinegar
•  fresh ground black pepper
•  rock salt

Directions

1. Whisk together the dressing ingredients and set aside.
2. Brush the pepper halves lightly with oil, place on a baking tray cut side down, and cook in a very hot oven until the skin is blistered and blackening.
3. Remove, and place in a paper or plastic bag for about 15 minutes, then remove the skins.
4. Cut into thin matchsticks sized pieces.
5. Marinate the pepper strips in the dressing for about 1 hour.
6. Just before serving, split each anchovy in half lengthways, and mix with the peppers.
7. Top each toast with a spoonful of mix-including a little of the marinade.
8. Top each with a basil sprig and serve.