Piquillo Pepper and White Anchovy Toasts

• Six 1/2-inch-thick slices cut from a round loaf of country bread
• Extra-virgin olive oil, for brushing
• 1/4 cup black-olive tapenade or spread
• 12 piquillo peppers (from a 9.8-ounce jar)drained, halved lengthwise and patted dry
• 12 white anchovies (boquerones)

1. Preheat the broiler.
2. Brush the bread slices on both sides with olive oil and arrange on a large rimmed baking sheet.
3. Broil 8 inches from the heat, turning once, until golden but still chewy in the center, about 2 minutes.
4. Top the slices of toast with the tapenade, piquillo peppers and anchovies.
5. Cut the toasts in half crosswise and serve.

country bread, extravirgin olive oil, blackolive tapenade, piquillo peppers, white anchovies

Taken from www.foodandwine.com/recipes/piquillo-pepper-and-white-anchovy-toasts (may not work)