Bell Pepper and Anchovy Toasts

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READY IN: 40mins
YIELD: 24 Toasts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk together the dressing ingredients and set aside.
  • 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.
  • Remove, and place in a paper or plastic bag for about 15 minutes, then remove the skins.
  • Cut into thin matchsticks sized pieces.
  • Marinate the pepper strips in the dressing for about 1 hour.
  • Just before serving, split each anchovy in half lengthways, and mix with the peppers.
  • Top each toast with a spoonful of mix-including a little of the marinade.
  • Top each with a basil sprig and serve.
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