Bell Pepper And Anchovy Toasts

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

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

Recipe

• 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.