Canapés with Piquillo Peppers and Anchovies

Name: Canapés with Piquillo Peppers and Anchovies
Yield: makes 5 to 10 servings
Ingredients: 10 slices French or Italian bread, roughly 3/4 inch thick, cut in half; 1 teaspoon minced garlic; 10 piquillo peppers, cut in half lengthwise, or 4 or 5 roasted peppers (page 470), cut into pieces; 20 anchovies; Extra virgin olive oil, optional

December 14, 2011

Peppers and anchovies are a delicious standby appetizer, and when you use piquillos (page 47) and good anchovies (page 25)—packed in olive oil—they become even better. If you think using the garlic this way may be too strong for your tastes, simply cut a clove in half and rub the bread with it, then discard—or omit the garlic altogether.

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