Roasted Red Pepper And Anchovy Crostini
This Roasted Red Pepper and Anchovy Crostini recipe is a classic appetizer from Castilian-Leonese cuisine, featuring the bold flavors of roasted red peppers and anchovies on crispy bread.
Ingredients
- 1 large red bell pepper
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1 garlic clove, minced
- 4 anchovy fillets
- 8 slices of baguette
- Salt and pepper to taste
Instructions
- Preheat the broiler in the oven.
- Place the red bell pepper on a baking sheet and broil, turning occasionally, until the skin is charred and blistered.
- Transfer the pepper to a bowl, cover with plastic wrap, and let it steam for 10 minutes.
- Peel and seed the pepper, then slice it into thin strips.
- In a small bowl, mix the olive oil, balsamic vinegar, and minced garlic. Season with salt and pepper.
- Spread the baguette slices on a baking sheet and toast in the oven until golden brown.
- Top each slice with the roasted red pepper strips and an anchovy fillet.
- Drizzle the olive oil and balsamic vinegar mixture over the crostini.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 5g
- Fat
- 4g
Supplies
Baking sheet Plastic wrap
Tools
Broiler Bowl Knife
Serving suggestions
Serve the crostini as an appetizer for a Spanish-themed dinner or as part of a tapas spread.
Tips & tricks
For a vegetarian option, omit the anchovies and add a sprinkle of chopped fresh parsley on top.
Cost
$8