- 24
Ingredients
- YIELD 24 PIECES
- The toasted, ground fennel seeds make these crunchy hors taste clean, not heavy. Roasted red peppers add a burst of juicy sweetness and a hint of smokiness.
- 2 small red bell peppers (3/4 lb total)
- 2 1/2 teaspoons fennel seeds
- 1 stick (1/2 cup) unsalted butter, softened
- 6 to 9 flat anchovy fillets (from a 2-oz can), patted dry and minced
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon black pepper
- 24 (1/4-inch-thick) diagonal slices of baguette
- SPECIAL EQUIPMENT: an electric coffee/spice grinder or a mortar and pestle
Preparation
Step 1
Roast, peel & cut peppers lengthwise into 1/8-inch-wide strips.
Toast fennel seeds in a dry small heavy skillet over moderately low heat, shaking skillet frequently, until lightly browned, 3 to 4 minutes, then transfer to a bowl and cool.
Finely grind fennel seeds in grinder, then stir into butter along with anchovies, lemon juice, and pepper until combined well.
Preheat broiler.
Broil baguette slices in a large shallow baking pan (18 by 12 inches) 3 to 4 inches from heat until golden, about 1 minute.
Turn slices over and spread generously with anchovy butter.
Broil toasts until butter is golden and bubbling, about 1 minute, then transfer to a platter. Top with bell pepper strips.
COOKS NOTES:
Anchovy butter can be made 1 day ahead and chilled, covered. Soften butter before using, about 1 hour.
Toasts, without bell peppers, can be made 2 hours ahead. Reheat, buttered sides up, under preheated broiler until hot, about 30 seconds, then top with bell peppers.