Anchovy Fennel Toasts with Roasted Red Peppers

Ingredients for Anchovy Fennel Toasts with Roasted Red Peppers

• 2 small red peppers (350g total)

• 2 1/2 teaspoons fennel seeds

• 1 stick (110g ) unsalted butter, softened

• 6 to 9 flat anchovy fillets (from a 60g can), patted dry and minced

• 1 teaspoon fresh lemon juice

• 1/2 teaspoons black pepper

• 24 (1/4-inch-thick) diagonal slices of baguette

• an electric coffee/spice grinder or a mortar and pestle

How to make Anchovy Fennel Toasts with Roasted Red Peppers

Roast 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 grill.

Grill 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. Grill toasts until butter is golden and bubbling, about 1 minute, then transfer to a platter. Top with pepper strips.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.