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Epicurious

Red Pepper–Anchovy Toasts

Red PepperAnchovy Toasts atop a blue platter on a deeper blue patio table.
Photograph by Elliott Jerome Brown Jr., Food Styling by Emilie Fosnocht, Prop Styling by Sean Dooley

Boquerones, or white anchovies, are marinated in an assertive vinegary brine. They come in a variety of containers but can usually be found in the refrigerated seafood section of many supermarkets. They have a fresher, brighter, and milder taste than the more common salt-cured, oil-packed brown anchovies.

Read More: In the Pintxo Bars of Basque Country, I Found a Stranger Who Felt Like Family

Recipe information

  • Total Time

    30 minutes

  • Yield

    4 servings

Ingredients

½ small white onion, halved, thinly sliced
½ 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 Tbsp. sherry vinegar or red wine vinegar
½ tsp. sugar
4 Tbsp. (or more) extra-virgin olive oil, divided
Kosher salt
½ baguette, sliced on a diagonal ⅓" thick
1–2 garlic cloves
8–10 boquerones (marinated white anchovies), oil-packed anchovies, or other cured fish (from at least a 1.7-oz. container)

Preparation

  1. Step 1

    Toss ½ small white onion, halved, thinly sliced, ½ 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 Tbsp. sherry vinegar or red wine vinegar, ½ tsp. sugar, 2 Tbsp. extra-virgin olive oil, and a large pinch of kosher 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.

    Step 2

    Heat remaining 2 Tbsp. extra-virgin olive oil in a large cast-iron or stainless-steel skillet over medium. Working in batches and adding more oil if needed, cook ½ baguette, sliced on a diagonal ⅓" thick, until golden brown and crisp, about 3 minutes per side.

    Step 3

    Arrange bread on a platter or plates and rub one side with 1–2 garlic cloves. Place 1–2 boquerones (marinated white anchovies), oil-packed anchovies, or other cured fish (from at least a 1.7-oz. container), skin side up, on each slice, for a total of 8–10, then spoon pepper mixture over.

TagsBon AppétitStarterEasy30 Minutes or LessQuickAnchovyFishSeafoodChileVegetableBell PepperToastSandwichDinner

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