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Anchovy toasts with peppers & sherry
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Serves: 4-6 as a starter
4 large red peppers
2 tbsp aged sherry vinegar
4 sprigs thyme, leaves only, plus extra to garnish
1 tbsp extra virgin olive oil
270g pack ciabatta, cut into 16 thick slices
1 clove garlic, halved
½ x 150g tub fresh mayonnaise (find in the chiller)
2 x 50g cans anchovy fillets in extra virgin olive oil, drained
1. Preheat the oven to 200°C, gas mark 6. Place the peppers into a roasting tin. Roast for 30 minutes, turning the peppers once or twice, until dark in places. Put the peppers into a large food bag, seal and set aside until cool enough to handle.
2. Working over a bowl to catch any juice, remove and discard the skin, seeds and stalks from the peppers. Tear the peppers into rough 1cm strips and add to the juices in the bowl. Add the vinegar, thyme and olive oil. Season and stir well.
3. Toast the bread until golden. Rub the cut sides of the garlic over the hot toast. Dot the toast with mayonnaise, then spoon some peppers and a little of their juice onto each slice. Top with the anchovy fillets and more thyme leaves. Serve immediately.
Typical values per serving: