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Red Pepper-Anchovy Toasts
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Makes 4 servings 1x
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Ingredients
- 1/2 small white onion, halved, thinly sliced
- 1/2 small red bell pepper, quartered, ribs and seeds removed, flesh sliced into thin strips
- 3–4 guindilla peppers or other small pickled chiles (depending on heat preference), finely chopped
- 1 tablespoon sherry vinegar or red wine vinegar
- 1/2 teaspoon sugar
- 4 tablespoons (or more) extra-virgin olive oil, divided
- Kosher salt
- 1/2 baguette, sliced on a diagonal 1/3″ thick
- 1–2 garlic cloves
- 8–10 boquerones (marinated white anchovies), oil-packed anchovies, or other cured fish (from at least a 1.7 ounce container)
Instructions
Toss onion, bell pepper, guindilla peppers, vinegar, sugar, 2 tablespoons oil, and a large pinch of salt in a medium bowl until vegetables are coated. Taste and season with more salt if needed. Let pepper mixture sit at least 10 minutes and up to 30 minutes.
Heat remaining 2 tablespoons oil in a large cast-iron or stainless-steel skillet over medium. Working in batches and adding more oil if needed, cook baguette slices until golden brown and crisp, about 3 minutes per side.
Arrange bread on a platter or plates and rub one side with garlic. Place 1-2 boquerones, skin side up, on each slice, then spoon pepper mixture over.
– Recipe courtesy Bon Appétit