PIQUILLO PEPPER & ANCHOVY CANAPES

By BobD

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Ingredients

10 3/4 -inch-thick (roughly) slices French or Italian bread, cut in half
1 teaspoon minced garlic
10 piquillo peppers, cut in half (or 4 or 5 roasted peppers)
20 anchovies
Extra virgin olive oil

Details

Servings 20
Adapted from events.nytimes.com

Preparation

Step 1

Lightly toast bread. Top each piece with a tiny bit of garlic, then layer with a piece of piquillo and an anchovy. Drizzle with a little olive oil. Serve within one hour.

YIELD 20 canapes