Garlic toast with roasted peppers and anchovies
This Spanish take on bruschetta wouldn't be complete without a generous drizzle of fruity La Española Extra Virgin Olive Oil. Serve on a platter as a perfect appetiser or addition to a tapas feast for family and friends.
Serves
4Preparation time
10 minutesCooking time
20 minutesAllergens
Ingredients
- 1 large red and yellow pepper, quartered with seeds removed
- 4 medium tomatoes
- 8 thick small (2.5cm) slices of rustic bread, such as sourdough with olives
- 2 garlic cloves, 1 peeled and 1 finely chopped
- 1 tbsp La Española Extra Virgin Olive Oil, plus extra for drizzling
- Pinch sea salt and freshly ground black pepper
- 16 anchovy fillets, in oil, drained
- Fresh oregano leaves, to garnis
Directions
- Preheat the grill.
- Place the peppers skin side up and grill for 4-5 minutes until the skins have blackened. Place to the side and allow to cool slightly.
- Meanwhile, halve the tomato, place a sieve over a bowl and scrape out the seeds. Press the seeds in the sieve to extract as much juice as possible, then discard the seeds.
- Peel the skin from the peppers and cut into thin strips.
- Cut the tomatoes into small pieces, then place in the bowl with the tomato juice, peppers and finely chopped garlic. Stir in 1 tbsp of the olive oil and season with salt and freshly ground black pepper. Leave to stand for 30 minutes.
- Meanwhile, toast the bread on both sides, preferably in a griddle pan to create charred, dark lines on the bread. (Otherwise toast under a preheated grill.) Rub the surface of the bread with the clove of garlic.
- Put the bread on a platter, then top with the tomato and pepper mixture and arrange anchovies over the top.
- Serve immediately with a generous drizzle of La Española Extra Virgin Olive Oil, extra black pepper and a sprinkle of oregano leaves.
