Crunchy Tomato, Pepper and Anchovy Toasts
- Level: Easy
- Yield: 4 servings (makes 12 toasts)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 206
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 24
- Sodium
- 703
- Total: 35 min
- Active: 15 min
Ingredients
4 tablespoons extra-virgin olive oil, plus more olive oil for brushing
2 tablespoons red wine vinegar
12 sprigs fresh flat-leaf parsley, stemmed (and coarsely chopped, if desired)
3 medium cloves garlic, minced
20 to 24 cold anchovy fillets (about 5 ounces), plus their oil
1/2 cup drained piquillo peppers, thinly sliced crosswise into rings
1 medium-size ripe beefsteak tomato, cored and finely chopped
1/4 teaspoon dried red pepper flakes
One 12-inch baguette, cut on a diagonal into 1-inch-thick slices
1/2 stick (4 tablespoons) unsalted butter, at room temperature
Flaky sea salt, such as Maldon
Directions
- Prepare the vinaigrette: In a medium bowl, whisk together the 4 tablespoons olive oil with the vinegar, parsley, garlic and 1 tablespoon of the oil from the jar of anchovies. Add the piquillo peppers, tomato and red pepper flakes to the vinaigrette, and marinate for at least 20 minutes or up to 4 hours (refrigerated).
- Preheat the oven to 350 degrees F.
- Prepare the toasts: Arrange the baguette slices in a single layer on a sheet pan, brush them with olive oil and toast them in the oven until golden brown, 5 to 8 minutes. Turn the slices over and toast for an additional 3 to 5 minutes, until they are dry and crunchy.
- Serve: Spread the butter on the toasts, top each toast with the marinated peppers and tomatoes. Add 2 anchovy fillets on top, and drizzle with more vinaigrette. Season with flaky sea salt. Serve immediately.