Total Time
Prep 30 mins
Cook 10 mins

Yummy finger food, great with a glass of wine!

Ingredients Nutrition


  1. Whisk together the dressing ingredients and set aside.
  2. Brush the pepper halves lightly with oil, place on a baking tray cut side down, and cook in a very hot oven until the skin is blistered and blackening.
  3. Remove, and place in a paper or plastic bag for about 15 minutes, then remove the skins.
  4. Cut into thin matchsticks sized pieces.
  5. Marinate the pepper strips in the dressing for about 1 hour.
  6. Just before serving, split each anchovy in half lengthways, and mix with the peppers.
  7. Top each toast with a spoonful of mix-including a little of the marinade.
  8. Top each with a basil sprig and serve.