Anchovy Fennel Toasts with Roasted Red Peppers
Ingredients
- 2 small red bell peppers
- 2 ½ teaspoons fennel seeds
- 8 tablespoons unsalted butter
- 1 teaspoon fresh lemon juice
- 9 flat anchovy fillets
- 24 1/4-inch-thick slices baguette
- ½ teaspoon black pepper
- + 1 more ingredients
-
- 1 electric coffee/spice grinder or a mortar and pestle
Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and cover tightly with plastic wrap, then let steam, covered, about 20 minutes. When peppers are cool enough to handle, peel, then halve lengthwise,...
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