ANCHOVY FENNEL TOASTS WITH ROASTED RED PEPPERS
Steps:
- 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, discarding stems and seeds. Cut peppers lengthwise into 3/4-inch-wide strips.
- Toast fennel seeds in a dry small heavy skillet over moderately low heat, shaking skillet frequently, until lightly browned, 3 to 4 minutes, then transfer to a bowl and cool. Finely grind fennel seeds in grinder, then stir into butter along with anchovies, lemon juice, and pepper until combined well.
- Preheat broiler.
- Broil baguette slices in a large shallow baking pan (18 by 12 inches) 3 to 4 inches from heat until golden, about 1 minute. Turn slices over and spread generously with anchovy butter. Broil toasts until butter is golden and bubbling, about 1 minute, then transfer to a platter. Top with bell pepper strips.
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patel chandan05 (Patelchandan05)
[email protected]These toasts are a great way to use up leftover anchovies.
Chelsie Kobza
[email protected]I've made these toasts several times and they're always a hit. They're the perfect combination of salty, sweet, and savory.
Future Mh
[email protected]These toasts are so easy to make and they're always a crowd-pleaser.
omarr woods
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover roasted red peppers.
Fatboy Alvarado
[email protected]These toasts are perfect for a light lunch or dinner. They're also great for a party appetizer.
Milan Pandey
[email protected]I made these toasts for a brunch party and they were a huge hit! Everyone loved the unique flavor combination.
Tim Steiner
[email protected]I'm not a fan of fennel, so I omitted it from the recipe. The toasts were still delicious!
The Rich Barber's
[email protected]These toasts were a bit too salty for my taste, but I think that's just because I used a bit too much anchovy paste.
autumn schuman
[email protected]I love the combination of flavors in this recipe. The anchovies add a salty and savory flavor, while the roasted red peppers add a sweetness and the fennel adds a bit of a licorice flavor.
Kekeli Delight
[email protected]These toasts are so easy to make and they're perfect for a quick and easy appetizer or snack.
LAL ZAMAN
[email protected]I'm not a huge fan of anchovies, but I really enjoyed these toasts. The fennel and roasted red peppers balanced out the fishiness of the anchovies perfectly.
Susan Waithera
[email protected]I made these toasts for a party and they were a huge hit! Everyone loved them.
STAR GAMING
[email protected]These anchovy fennel toasts were a delightful surprise! The combination of flavors was amazing - the salty anchovies, the sweet roasted red peppers, and the aromatic fennel. The toasts were crispy and the perfect base for all the toppings.