Steps:
- 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.
- When peppers are cool enough to handle, peel, then halve lengthwise, discarding stems and seeds. Cut peppers lengthwise into 3/4-inch-wide strips.
- 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.
- Preheat 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.
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Ramika Ido
[email protected]I'm going to try making these toasts with different types of bread.
Bidemi Yunisa
[email protected]These toasts are a great way to get kids to eat anchovies.
Mohammad Kajol
[email protected]I love the pop of color that the roasted red peppers add to these toasts.
Charles Harvey
[email protected]These toasts are also great for a picnic.
Fahim Uddin
[email protected]I like to serve these toasts with a glass of white wine.
Thandile Ntshona
[email protected]These toasts are a great way to use up leftover roasted red peppers.
Cinthia Araujo
[email protected]I love that these toasts can be made ahead of time. It makes them perfect for a party or a potluck.
Shohan Sha
[email protected]These toasts are so easy to make. They're perfect for a quick snack or a light meal.
Anony Mous
[email protected]The fennel adds a nice freshness to these toasts. It's a great way to balance out the other flavors.
Khangelani Masakazi
[email protected]I love the combination of salty anchovies and sweet roasted red peppers. These toasts are a great way to enjoy both flavors.
Shahriya Islam
[email protected]These toasts are the perfect appetizer for a party or a light lunch. They're easy to make and they're always a crowd-pleaser.
lerche heslop
[email protected]I was a little hesitant to try these toasts because I'm not a huge fan of anchovies. But I'm so glad I did! The anchovies were not overpowering at all and the fennel and roasted red peppers really complemented them. I'll definitely be making these ag
Shofialom66 Op
[email protected]These anchovy fennel toasts were so good! The flavors were perfectly balanced and the toasts were so crispy. I will definitely be making these again and again.
Drone Luizy
[email protected]I made these toasts for a brunch party and they were a big hit! Everyone loved the unique flavor combination. I will definitely be making these again.
I K JOGEZAI
[email protected]These toasts were so easy to make and they were absolutely delicious! I used a baguette for the bread and it was perfect. The anchovies and fennel were a great combination.
chafu cartelz ke
[email protected]I'm not usually a fan of anchovies, but I loved these toasts! The fennel and roasted red peppers really balanced out the fishy flavor. I'll definitely be making these again.
Kevin Kaine
[email protected]These anchovy fennel toasts were a hit at my last party! The combination of salty anchovies, sweet roasted red peppers, and fresh fennel was amazing. I'll definitely be making these again.