A fabulous simple savoury lunch or tapas; colourful juicy peppers and salty anchovy fillets on garlicy toast, served with a drizzle of thick balsamic glaze.

Name: Crostini With Anchovies And Peppers
Prep time: 0:0
Cook time: 0:0
Yield: 2
Cuisine: Spanish, Vegetables, Fish, Broil, Pan-Fry
Ingredients: 5 assorted mini peppers; red; yellow and orange; Olive oil; A few sprigs of fresh thyme; 4 slices of rustic bread; 1 fat clove of garlic; Balsamic glaze; 50g anchovy fillets

Ingredients

5 assorted mini peppers; red, yellow and orange

Olive oil

A few sprigs of fresh thyme

4 slices of rustic bread

1 fat clove of garlic

Balsamic glaze

50g anchovy fillets

Servings

Person

Preparation

1

Deseed the peppers and slice into thick strips.
2

Gently heat the olive oil in a small pan and then cook the peppers with a few sprigs of thyme over a very low heat, stirring occasionally, for about 20 minutes. Discard the thyme stalks.
3

Slice the bread from a rustic loaf and drizzle each slice with a little olive oil. Peel and slightly crush the garlic and rub onto the bread. Toast on both sides in a griddle pan.
4

Drizzle balsamic glaze onto 2 plates, place 2 toasts on each and pile on the peppers and anchovies. Garnish with a little thyme.

Cooks Note

I bought the little anchovy fillets from my local fishmonger; you can buy them in plain olive oil, or in chilli oil if you prefer. Or, if you can't find them, you could use canned ones instead.