Anchovy Fennel Toasts with Roasted Red Peppers

Anchovy Fennel Toasts with Roasted Red Peppers
Photo by John Kernick


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

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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