Canapes With Piquillo Peppers And Anchovies

By Mark Bittman

Published December 25, 2001

Total Time
20 minutes
Rating
3(7)
Comments
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Featured in: THE MINIMALIST ENTERTAINS; Nibbles That Make The Party

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Ingredients

Yield:20 canapes

  • 10 ¾-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

Ingredient Substitution Guide
Nutritional analysis per serving

79 grams carbs; 6 milligrams cholesterol; 463 calories; 3 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 4 grams fiber; 1000 milligrams sodium; 18 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

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