Garlic Toast with Roasted Peppers and Anchovies
How to Make Bruschetta the Spanish Way
This Spanish take on bruschetta wouldn't be complete without a generous drizzle of fruity La Española Gourmet Extra Virgin Olive Oil. Serve on a platter as a perfect appetiser or addition to a tapas feast for family and friends.4
10 minutes
20 minutes
Pescado, Gluten
Ingredients
- 1 large red and yellow pepper, quartered with seeds removed
- 4 medium tomatoes
- 8 thick & small (1") slices of rustic bread, such as sourdough with olives
- 2 garlic cloves, 1 peeled and 1 finely chopped
- 1 tbsp La Española Gourmet 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
preparation
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1.
Preheat the grill.
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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.
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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.
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4.
Peel the skin from the peppers and cut into thin strips.
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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.
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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.
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7.
Put the bread on a platter, then top with the tomato and pepper mixture and arrange anchovies over the top.
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8.
Serve immediately with a generous drizzle of La Española Gourmet Extra Virgin Olive Oil, extra black pepper and a sprinkle of oregano leaves.