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Picquillo Pepper and
White Anchovy Toasts

Marinated White Anchovy Fillets with Peppers


  • Six 1/2-inch-thick slices cut from a round loaf of country bread

  • Extra-virgin olive oil, for brushing 

  • 1/4 cup black-olive tapenade or spread

  • 12 piquillo peppers (from a 9.8-ounce jar)—drained, halved lengthwise and patted dry

  • 12 Marinated White Anchovy Fillets with Peppers


  1. Preheat the broiler. Brush the bread slices on both sides with olive oil and arrange on a large rimmed baking sheet. Broil 8 inches from the heat, turning once, until golden but still chewy in the center, about 2 minutes.

  2. Top the slices of toast with the tapenade, piquillo peppers and anchovies. Cut the toasts in half crosswise and serve.


Pair these easy, traditional toasts with a glass of ripe, fruit-forward sparkling rosé.

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