Canapes With Piquillo Peppers And Anchovies
- 10 3/4-inch-thick (roughly) slices French or Italian bread, cut in half
- 1 teaspoon minced garlic
- 10 piquillo peppers, cut in half (or 4 or 5 roasted peppers)
- 20 anchovies
- Extra virgin olive oil
- Lightly toast bread.
- Top each piece with a tiny bit of garlic, then layer with a piece of piquillo and an anchovy.
- Drizzle with a little olive oil.
- Serve within one hour.
italian bread, garlic, piquillo peppers, anchovies, extra virgin olive oil
Taken from cooking.nytimes.com/recipes/1862 (may not work)