Red Pepper–Anchovy Toasts
Boquerones, or white anchovies, are marinated in an assertive vinegary brine. They come in a variety of containers but can usually be found in the refrigerated seafood section of many supermarkets. They have a fresher, brighter, and milder taste than the more common salt-cured, oil-packed brown anchovies.
Recipe information
- Total Time30 minutes
- Yield4 servings
Ingredients
½ small white onion, halved, thinly sliced
½ small red bell pepper, quartered, ribs and seeds removed, flesh sliced into thin strips
3–4 guindilla peppers or other small pickled chiles (depending on heat preference), finely chopped
1 Tbsp. sherry vinegar or red wine vinegar
½ tsp. sugar
4 Tbsp. (or more) extra-virgin olive oil, divided
Kosher salt
½ baguette, sliced on a diagonal ⅓” thick
1–2 garlic cloves
8–10 boquerones (marinated white anchovies), oil-packed anchovies, or other cured fish (from at least a 1.7-oz. container)
Preparation
- Step 1
Toss ½ small white onion, halved, thinly sliced, ½ small red bell pepper, quartered, ribs and seeds removed, flesh sliced into thin strips, 3–4 guindilla peppers or other small pickled chiles (depending on heat preference), finely chopped, 1 Tbsp. sherry vinegar or red wine vinegar, ½ tsp. sugar, 2 Tbsp. extra-virgin olive oil, and a large pinch of kosher salt in a medium bowl until vegetables are coated. Taste and season with more salt if needed. Let pepper mixture sit at least 10 minutes and up to 30 minutes. - Step 2
Heat remaining 2 Tbsp. extra-virgin olive oil in a large cast-iron or stainless-steel skillet over medium. Working in batches and adding more oil if needed, cook ½ baguette, sliced on a diagonal ⅓” thick, until golden brown and crisp, about 3 minutes per side. - Step 3
Arrange bread on a platter or plates and rub one side with 1–2 garlic cloves. Place 1–2 boquerones (marinated white anchovies), oil-packed anchovies, or other cured fish (from at least a 1.7-oz. container), skin side up, on each slice, for a total of 8–10, then spoon pepper mixture over.