Anchovy Fennel Toasts with Roasted Red Peppers

Anchovy Fennel Toasts with Roasted Red Peppers
Photo by John Kernick


  • 2 small red bell peppers
  • 1 electric coffee/spice grinder or a mortar and pestle
  • 2 ½ teaspoons fennel seeds
  • 8 tablespoons unsalted butter
  • ½ teaspoon black pepper
  • 1 teaspoon fresh lemon juice
  • 9 flat anchovy fillets
  • + 1 more ingredients
    • 24 1/4-inch-thick slices baguette

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,...

View full recipe at Epicurious


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