Anchovy Fennel Toasts with Roasted Red Peppers

Name: Anchovy Fennel Toasts with Roasted Red Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 6 fillets to 9 flat anchovy fillets (from a 2-oz can), patted dry and minced; 6 inches 24 -thick) diagonal slices of baguette; 1 teaspoons black pepper; 3 teaspoons fennel seeds; 1 teaspoon fresh lemon juice; 2 smalls red bell peppers (3/4 lb total); 118 milliliters stick unsalted butter, softened

Anchovy Fennel Toasts with Roasted Red Peppers is a pescatarian recipe with 24 servings. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 0g of protein, 4g of fat, and a total of 41 calories. 1 person found this recipe to be delicious and satisfying. A mixture of lemon juice, fennel seeds, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes.

Ingredients you will need

Bell Pepper

Equipment you will use

Tongs

Transfer to a large bowl and cover tightly with plastic wrap, then let steam, covered, about 20 minutes.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

When peppers are cool enough to handle, peel, then halve lengthwise, discarding stems and seeds.

Ingredients you will need

Peppers

Seeds

Cut peppers lengthwise into 3/4-inch-wide strips.

Ingredients you will need

Peppers

Toast fennel seeds in a dry small heavy skillet over moderately low heat, shaking skillet frequently, until lightly browned, 3 to 4 minutes, then transfer to a bowl and cool. Finely grind fennel seeds in grinder, then stir into butter along with anchovies, lemon juice, and pepper until combined well.

Ingredients you will need

Fennel Seeds

Lemon Juice

Anchovies

Butter

Pepper

Toast

Equipment you will use

Frying Pan

Bowl

Preheat broiler.

Equipment you will use

Broiler

Broil baguette slices in a large shallow baking pan (18 by 12 inches) 3 to 4 inches from heat until golden, about 1 minute. Turn slices over and spread generously with anchovy butter. Broil toasts until butter is golden and bubbling, about 1 minute, then transfer to a platter. Top with bell pepper strips.

Ingredients you will need

Bell Pepper

Baguette

Anchovies

Butter

Spread

Equipment you will use

Baking Pan

· Bell peppers can be roasted by broiling in a shallow baking pan 5 inches from heat, turning occasionally, about 15 minutes. · Anchovy butter can be made 1 day ahead and chilled, covered. Soften butter before using, about 1 hour.· Toasts, without bell peppers, can be made 2 hours ahead. Reheat, buttered sides up, under preheated broiler until hot, about 30 seconds, then top with bell peppers.

Ingredients you will need

Bell Pepper

Anchovies

Butter

Equipment you will use

Baking Pan

Broiler