Piquillo peppers are wood-roasted peppers from Spain, sold in cans or jars. If you cannot find them, substitute homemade roasted peppers or canned “pimientos.”
Recipe information
Yield
makes 4 servings
Ingredients
Eight thick slices (roughly 3/4 inch) French or Italian bread, cut in half
1 teaspoon minced garlic
8 piquillo peppers, cut in half, or 4 or 5 roasted peppers (page 234)
16 anchovies
Extra virgin olive oil
Preparation
Lightly toast the bread. Top each piece with a tiny bit of garlic, then layer with a piece of piquillo and an anchovy. Drizzle with a little anchovy oil and/or olive oil. Serve within an hour.
From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.
Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
