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Anchovy Fennel Toasts with Roasted Red Peppers

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Anchovy Fennel Toasts with Roasted Red Peppers

Anchovy Fennel Toasts with Roasted Red Peppers

amanda

Equipment

  • - Non-stick Skillet/Fry Pan

  • - Cutting Board

  • - Ovenproof Baking Sheet

  • - Chef's Knife

  • - Bread Slicer/Bread Lover's Tool

  • - Mixing Bowls

  • - Toaster

  • - Spatula/Tongs

  • - Food Processor (Optional)

  • - Silicone Baking Mat/Parchment Paper Sheet

  • - Serving Platter

Ingredients

  • 2 small red bell peppers (3/4 lb total)

  • 2 1/2 teaspoons fennel seeds

  • 1 stick (1/2 cup) unsalted butter, softened

  • 6 to 9 flat anchovy fillets (from a 2-oz can), patted dry and minced

  • 1 teaspoon fresh lemon juice

  • 1/2 teaspoon black pepper

  • 24 (1/4-inch-thick) diagonal slices of baguette

  • an electric coffee/spice grinder or a mortar and pestle

Instructions

1

Instruction 1

Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and cover tightly with plastic wrap, then let steam, covered, about 20 minutes.
2

Instruction 2

When peppers are cool enough to handle, peel, then halve lengthwise, discarding stems and seeds. Cut peppers lengthwise into 3/4-inch-wide strips.
3

Instruction 3

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.
4

Instruction 4

Preheat broiler.
5

Instruction 5

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.
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