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Garlic toast with roasted peppers and anchovies

Cantabria

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

4

Preparation time

10 minutes

Cooking time

20 minutes

Allergens

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 garnish

Directions

  1. Preheat the grill.
  2. 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.
  3. 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.
  4. Peel the skin from the peppers and cut into thin strips.
  5. 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.
  6. 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.
  7. Put the bread on a platter, then top with the tomato and pepper mixture and arrange anchovies over the top.
  8. Serve immediately with a generous drizzle of La Española Extra Virgin Olive Oil, extra black pepper and a sprinkle of oregano leaves.

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