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Bell Pepper and Anchovy Toasts
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Yummy finger food, great with a glass of wine!
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or (350 g)
, cut into 1 cm slices,and toasted until golden in a moderate oven
red bell peppers
ml virgin olive oil
red wine vinegar
fresh ground black pepper
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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