Anchovy Fennel Toasts with Roasted Red Peppers

Anchovy Fennel Toasts with Roasted Red Peppers
Photo by John Kernick


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