Anchovy Fennel Toasts with Roasted Red PeppersJohn Kernick
Straight anchovy butter can be intense (indeed, we've given a range on the anchovies, so salt fiends can indulge), but the toasted, ground fennel seeds make these crunchy hors d'oeuvres taste clean, not heavy. Roasted red peppers add a burst of juicy sweetness and a hint of smokiness.
Cooks' notes:
· Bell peppers can be roasted by broiling in a shallow baking pan 5 inches from heat, turning occasionally, about 15 minutes.
· Anchovy butter can be made 1 day ahead and chilled, covered. Soften butter before using, about 1 hour.
· Toasts, without bell peppers, can be made 2 hours ahead. Reheat, buttered sides up, under preheated broiler until hot, about 30 seconds, then top with bell peppers.
Recipe notes
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