Boquerones and piquillo pepper toasts


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.