Boquerones and piquillo pepper toasts

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It's Friday. Time to celebrate. There's no better way than pretending you are back in San Sebastian eating pintxos. One of our favorite pintxos from our trip in October was a single white anchovy and piquillo pepper on a skewer. The perfect combination of sweet, salty and briny. We recreated this tasty morsel using this recipe from Food & Wine. Simple and delicious. Enjoy! 


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 white anchovies (boquerones)

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

Recipe from Food & Wine.