Bell Pepper and Anchovy Toasts

• 2 (350 g) French baguettes or 2 (350 g) baguette, cut into 1 cm slices,and toasted until golden in a moderate oven
• 2 red bell peppers, halved,deseeded
• olive oil
• 12 anchovy fillets
• basil sprig (to garnish)
• 120 ml virgin olive oil
• 40 ml red wine vinegar
• fresh ground black pepper
• rock salt

1. Whisk together the dressing ingredients and set aside.
2. Brush the pepper halves lightly with oil, place on a baking tray cut side down, and cook in a very hot oven until the skin is blistered and blackening.
3. Remove, and place in a paper or plastic bag for about 15 minutes, then remove the skins.
4. Cut into thin matchsticks sized pieces.
5. Marinate the pepper strips in the dressing for about 1 hour.
6. Just before serving, split each anchovy in half lengthways, and mix with the peppers.
7. Top each toast with a spoonful of mix-including a little of the marinade.
8. Top each with a basil sprig and serve.

baguette, red bell peppers, olive oil, anchovy, basil, virgin olive oil, red wine vinegar, fresh ground black pepper, salt

Taken from www.food.com/recipe/bell-pepper-and-anchovy-toasts-42654 (may not work)