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Active Time
30 min
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Total Time
45 min
Straight anchovy butter can be intense (indeed, we've given a range on the anchovies, so salt fiends can indulge), but the toasted, ground fennel seeds make these crunchy hors d'oeuvres taste clean, not heavy. Roasted red peppers add a burst of juicy sweetness and a hint of smokiness.
Ingredients
Makes 24 hors d'oeuvres
Special Equipment
Step 1
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.
Step 2
When peppers are cool enough to handle, peel, then halve lengthwise, discarding stems and seeds. Cut peppers lengthwise into 3/4-inch-wide strips.
Step 3
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.
Step 4
Preheat broiler.
Step 5
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.
· Bell peppers can be roasted by broiling in a shallow baking pan 5 inches from heat, turning occasionally, about 15 minutes.
· Anchovy butter can be made 1 day ahead and chilled, covered. Soften butter before using, about 1 hour.
· Toasts, without bell peppers, can be made 2 hours ahead. Reheat, buttered sides up, under preheated broiler until hot, about 30 seconds, then top with bell peppers.
How would you rate Anchovy Fennel Toasts with Roasted Red Peppers?
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Reviews (3)
Back to TopWow, I did not have high expectations for this dish, but it surprised me! The combination of flavors is just right. I happened to have all the ingredients and needed to use up a bottle of roasted red peppers--and I am glad I tried it! The jarred red peppers were perfectly good and it saves time to use them.
tastysausagerecipe
Brooklyn, NY
5/5/2013
Really good, I will make this again but will be sure to finely mince the anchovy. Toasting the fennel seed was important for good flavour. Also - be generous with the butter mixture and choose a good bread.
CooksWithHerbs
Ontario
9/27/2012
This was so easy. Made it for dinner guests and they all raved about it. Was asked for the recipe the following week.
decostr
Maastricht, NL
8/27/2006
