Roasted Red Peppers and Anchovies with Bruschetta
Equipment
- Baking sheet
- Tongs or Grill
- Small Mixing Bowl
- Pastry Brush
- Serving platter
Ingredients
For the Roasted Red Peppers
- 4 large red bell peppers
- 3 tablespoons olive oil
- 1 clove garlic minced
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
For the Bruschetta
- 1 baguette sliced into 1/2-inch-thick rounds
- 2 tablespoons olive oil
For Assembly
- 8-10 anchovy fillets packed in olive oil
- Fresh parsley chopped (for garnish)
- Optional: Small capers for extra briny flavor
Instructions
Roast the Red Peppers
- Preheat the oven to 450°F (230°C). Place the whole red peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred and blistered. Alternatively, grill the peppers over high heat until charred.
Peel and Marinate the Peppers
- Transfer the roasted peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes to loosen the skins. Peel off the charred skin, remove the seeds, and slice the peppers into thin strips. In a small bowl, toss the pepper strips with olive oil, garlic, red wine vinegar, salt, pepper, and oregano. Let marinate for at least 15 minutes.
Prepare the Bruschetta
- While the peppers marinate, preheat your broiler. Brush the baguette slices lightly with olive oil on both sides and arrange them on a baking sheet. Broil for 1-2 minutes per side, or until golden and crisp. Watch closely to avoid burning.
Assemble the Bruschetta
- Spoon the marinated red pepper strips onto each toasted baguette slice. Top with a single anchovy fillet and garnish with fresh parsley. Add capers, if desired, for extra tanginess.
Serve and Enjoy
- Arrange the bruschetta on a serving platter and serve immediately. These are best enjoyed fresh, while the bread is still warm and crisp.