Anchovy Fennel Toasts with Roasted Red Peppers
Anchovy Fennel Toasts with Roasted Red Peppers is a flavorful French French Receipes dish prepared with quality ingredients. Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionRoast 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.