Best Anchovy Fennel Toasts With Roasted Red Peppers Recipes
PEPPERS AND ANCHOVIES
Provided by Mark Bittman
Categories quick, salads and dressings, side dish
Time 5m
Yield 4 or more servings
Number Of Ingredients 6
Steps:
- Cut peppers in large strips, and sprinkle with salt and pepper. Top each with an anchovy fillet. Drizzle with olive oil and optional lemon juice or vinegar. Serve on rounds of bread with capers, if you like.
ROASTED PEPPERS WITH TOMATOES & ANCHOVIES
This vibrant dish has all the flavours of the Mediterranean for holiday dining at home
Provided by Jane Hornby
Categories Side dish
Time 1h20m
Number Of Ingredients 6
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
- Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.
Nutrition Facts : Calories 162 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.44 milligram of sodium
ROASTED RED PEPPERS WITH ANCHOVIES
Steps:
- Roast bell peppers directly over the flame of a gas burner, turning with tongs, until blackened all over. (Alternately, roast peppers under the broiler, turning, until skin has charred.) Transfer peppers to a large bowl, and cover with plastic wrap. Let steam about 15 minutes. Using paper towels, rub off skins; remove stems, ribs, and seeds. Cut each pepper lengthwise into 8 strips. Transfer to a small nonreactive (glass or ceramic) bowl.
- Add garlic and 1 tablespoon oil to peppers; let marinate at least 1 hour (or up to 2 days in the refrigerator, covered tightly).
- To serve, arrange peppers on a platter, and top each strip with an anchovy quarter. Sprinkle with crushed red pepper flakes, if desired, and drizzle with remaining teaspoon oil, dividing evenly.
- Nutrition Information
- (Per serving)
- Calories: 67
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Cholesterol: 3mg
- Carbohydrates: 4g
- Protein: 2g
- Sodium: 149mg
- Fiber: 1g
ANCHOVY TOASTS
Categories Fish Bake Cocktail Party Quick & Easy Buffet Winter Gourmet
Yield Makes about 18 toasts
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F.
- In a small bowl whisk together anchovy paste and oil. Brush both sides of baguette slices lightly with anchovy oil and arrange in one layer on baking sheets. Toast slices in middle and lower thirds of oven 5 minutes, or until golden brown. Cool toasts on a rack. Toasts may be made 4 days ahead and kept in an airtight container at room temperature.
ROASTED RED PEPPERS WITH ANCHOVIES AND OLIVE OIL
You can serve these simple roasted pepper strips with toasted or grilled rustic bread as a light first course, or use them in sandwiches or salads.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.)
- Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs, and cut each pepper lengthwise into 8 strips. Transfer to a small non-reactive bowl.
- Toss peppers with garlic and 1 tablespoon oil; set aside to marinate, at least 1 hour or up to 2 days in the refrigerator.
- Arrange peppers on a serving plate, and top with anchovy strips. Sprinkle with red pepper flakes, if desired, and drizzle with remaining teaspoon oil. Serve immediately.
Nutrition Facts : Calories 77 g, Cholesterol 3 g, Fat 5 g, Fiber 2 g, Protein 2 g, Sodium 149 g
ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY
A fresh sweet pepper roasted at home can be revelatory. The flames of an outdoor grill, stovetop burner or broiler add a touch of smokiness, while helping to remove a pepper's tough skin. To prevent the pepper from overcooking, do not place it in a closed container after roasting, as some suggest - just let it cool uncovered on a plate. The skin will still come off and the flesh won't be mushy. The combination of sweet pepper and salty anchovy is classic. Serve this carpaccio-style, using a whole pepper to cover the plate, or arrange in alternating rows.
Provided by David Tanis
Categories snack, finger foods, vegetables, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
- Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
- Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.
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Anchovy fennel toasts with roasted red peppers is a delicious snack recipe that is easy to make and perfect for a party or gathering with friends. The combination of salty anchovy paste, sweet roasted red peppers and crunchy fennel make these toasts irresistibly tasty. In this article, we will explore the ingredients and steps required to make this recipe, as well as the nutritional benefits of some of its key ingredients.
Ingredients
To make the anchovy fennel toasts with roasted red peppers, you will need the following ingredients:
1. Anchovy Paste
Anchovy paste is a paste made from ground anchovies, olive oil, and vinegar. It is a staple in many Mediterranean recipes and adds a salty, umami flavor to dishes. Anchovy paste is packed with nutrients like omega-3 fatty acids, protein, and vitamin D, making it a healthy addition to this recipe.
2. Fennel
Fennel is a bulbous plant with a licorice-like flavor. It is often used in Italian and French cuisine and can be eaten raw or cooked. Fennel is packed with nutrients like vitamin C, fiber, and potassium, making it a healthy addition to this recipe. In this recipe, fennel is thinly sliced and adds a crunchy texture to the toasts.
3. Roasted Red Peppers
Roasted red peppers are bell peppers that have been roasted until they are slightly charred and softened. They add a sweet, smoky flavor to dishes and are packed with vitamins A and C. In this recipe, roasted red peppers are the perfect complement to the salty anchovy paste.
4. Bread
Any bread can be used for this recipe, but a French baguette or Italian ciabatta work particularly well. The bread is sliced and toasted, providing a perfect base for the anchovy paste, fennel and roasted red peppers.
5. Olive Oil
Olive oil is a staple in Mediterranean cuisine and is used to add flavor and moisture to dishes. It is packed with healthy monounsaturated fats and has been shown to have numerous health benefits, like reducing the risk of heart disease. In this recipe, olive oil is used to brush the bread before toasting it and to drizzle over the anchovy fennel toasts.
6. Salt and Pepper
Salt and pepper are used to season the dish to taste. It is important to taste as you go, as anchovy paste can be quite salty on its own.
Instructions
To make the anchovy fennel toasts with roasted red peppers, follow these simple steps:
1. Preheat the oven
Preheat the oven to 400 degrees Fahrenheit.
2. Prepare the bread
Slice the bread into rounds or diagonally into longer pieces. Brush each piece with olive oil and sprinkle with salt and pepper. Place on a baking sheet and bake for 10 minutes, or until the bread is toasted and golden brown.
3. Prepare the fennel
Trim the fennel bulb and remove the tough outer layer. Slice the fennel bulb as thinly as possible, using a mandoline or sharp knife. Set aside.
4. Prepare the roasted red peppers
Remove the roasted red peppers from the jar and slice them into thin strips. Set aside.
5. Make the anchovy paste
In a small bowl, mix together the anchovy paste, 3 tablespoons of olive oil, and 1 tablespoon of water. The paste should be smooth and spreadable.
6. Assemble the toasts
Spread a thin layer of the anchovy paste onto each piece of toasted bread. Top with a few slices of fennel and a few strips of roasted red pepper. Drizzle with a little more olive oil and sprinkle with salt and pepper, if desired.
Nutritional Benefits
The anchovy fennel toasts with roasted red peppers recipe has several nutritional benefits. Anchovies and anchovy paste are a great source of protein, omega-3 fatty acids, and vitamin D. These nutrients are important for overall health and can help reduce the risk of heart disease and other chronic illnesses. Fennel is packed with vitamin C, fiber, and potassium, which are essential for a healthy diet. Roasted red peppers are rich in vitamins A and C, and also contain antioxidants that can help protect the body from damage caused by free radicals. Olive oil is a great source of healthy monounsaturated fats, which can help reduce inflammation in the body and lower the risk of heart disease.
Conclusion
Anchovy fennel toasts with roasted red peppers is a delicious and easy-to-make recipe that is perfect for any occasion. The combination of salty anchovy paste, crunchy fennel, and sweet roasted red peppers make these toasts incredibly flavorful. With the added nutritional benefits of the key ingredients, this recipe is a healthy and tasty snack that is sure to impress your guests.
Valuable Tips When Making Anchovy Fennel Toasts with Roasted Red Peppers Recipes
Tip 1: Choosing The Right Anchovies
When making anchovy fennel toasts with roasted red peppers recipes, the first tip to consider is to choose the right anchovies. Anchovies can make or break the recipe, depending on the quality and type of anchovies used.
For this recipe, it is recommended to use good-quality anchovies packed in oil. These anchovies are usually preserved in a blend of olive oil and salt, which gives them a unique and flavorful taste. Anchovies that are packed in salt are also a good option, as they tend to have a meatier and stronger taste.
It is important to note that cheap and low-quality anchovies can have a strong fishy odor and taste, which can overpower the other ingredients and ruin the dish. Therefore, it is worth investing in good-quality anchovies for this recipe.
Tip 2: Preparing The Fennel
Fennel is a key ingredient in this recipe and its preparation can make a significant difference in the taste and texture of the dish. The first step in preparing the fennel is to remove the tough outer layer and the stalks.
Once the fennel is trimmed, it should be thinly sliced into manageable pieces. This can be done using a sharp knife or a mandolin slicer. It is important to ensure that the slices are of equal thickness to ensure that they cook evenly when roasted.
After slicing the fennel, it should be tossed with a little olive oil, salt, and pepper to enhance the flavor. It is recommended to roast the fennel in the oven until it is golden brown and tender.
Tip 3: Roasting The Red Peppers
Roasted red peppers are a delicious addition to this recipe, but they require special attention when preparing. The first step is to choose fresh and ripe red peppers. These peppers should be washed and dried before being roasted.
To roast the peppers, they should be placed on a baking sheet and roasted in the oven until the skin is charred and blackened. Once the peppers are roasted, they should be placed in a bowl and covered with plastic wrap. This helps to steam the peppers, making it easier to remove the skin.
After about 10-15 minutes, the skin of the peppers should be easy to remove. It is important to remove all the skin, as it can be tough and chewy in the final dish. Once the skin is removed, the peppers should be sliced into thin strips.
Tip 4: Assembling The Toasts
Assembling the toasts is the final step in making this delicious recipe. To assemble the toasts, it is recommended to use good-quality bread, such as sourdough or ciabatta.
The bread should be toasted until it is crispy and golden brown. Next, the anchovy paste should be spread evenly over the bread. This can be done using a spoon or a pastry brush.
Next, the roasted fennel and red pepper strips should be arranged over the anchovy paste. The toasts can then be garnished with chopped fresh herbs or a drizzle of olive oil.
Tip 5: Serving The Toasts
The anchovy fennel toasts with roasted red peppers are best served warm or at room temperature. These toasts make a great appetizer or snack, and can be served with a salad or soup.
It is important to note that the anchovy paste can be quite salty, so it is recommended to pair the toasts with a light and refreshing drink, such as sparkling water or a white wine.
These toasts can also be made in advance and stored in an airtight container in the refrigerator for up to one day. To reheat the toasts, they can be placed in a preheated oven for a few minutes until warm and crispy.
Conclusion
By following these valuable tips when making anchovy fennel toasts with roasted red peppers recipes, you can create a delicious and flavorful dish that is sure to impress your guests. Remember to choose the right anchovies, prepare the fennel and red peppers carefully, and assemble the toasts with care. With a little patience and attention to detail, you can create a memorable appetizer that everyone will love.