CROSTINI CON PEPPERONE
(Crostini with Peppers and Anchovies)
6 Slices Italian bread - sliced 1/2 to 3/4 of an inch 2 Red Peppers - roasted 6 Anchovy fillets - optional 1/4 Cup Olive oil 1 Lg. Garlic clove 1 Tsp. Pepper flakes - also optional
PREPARING THE CROSTINI
Toast the bread on both sides in a hot (475 degree) oven, or under the broiler until light brown on both sides.
Cut each anchovy fillet in half lengthwise. Cut the peppers into quarters lengthwise.
Rub both sides of toasted bread with the garlic clove. Sprinkle olive oil on one side of the bread, and spread it around with a knife or a finger. Salt this side to taste, (careful because the Anchovies are salty). Place two or three roasted pepper pieces on each slice of bread. Place two or three half anchovy fillets on top of each pepper on each slice of bread. Either home made or commercial roasted peppers are good in this dish. If using commercial, drain them of the oil in which they were packed.
For those who do not like Anchovies, leave them off. (Of course, the sweet and pungent taste of this crostini will be lost for these anchovy phobics.) Top the crostini, either with or with out anchovies, with a few sprinkles of hot pepper flakes.
Return to the oven for 5 minutes. Serve hot.
Last updated: 06/03/99 12:51:27 AM