Crostini with Roasted Peppers
Ingredients
70 g butter (at room temperature)
2 teaspoons anchovy paste
2 red bell peppers
1/8 teaspoon ground fennel seeds
salt, black pepper
slices of whole wheat bread or baguette
Yield: 10 pieces
How to prepare crostini with roasted peppers
- Roast and peel the peppers. Then cut into strips. Sprinkle with a little salt, black pepper, and ground fennel. Mix and set aside until needed.
- Cream the butter well with the anchovy paste until it has a uniform color.
- Toast the bread slices on a grill pan until nice grill marks appear (about 1 minute per side, in a very hot pan).
- Spread the bread slices (warm or cold) with the anchovy butter. Top with pepper strips. Serve with great pleasure.
