Roasted Red Pepper Garlic and Anchovy Appetizer
Elevate your appetizer game with this irresistible Roasted Red Pepper Garlic and Anchovy Appetizer—a perfect fusion of smoky, savory, and bright Mediterranean flavors. Red bell peppers are roasted until beautifully charred, then paired with umami-rich anchovies, aromatic garlic, and a zesty hint of lemon juice. Tossed in silky olive oil and garnished with fresh parsley, this vibrant topping shines on golden, crusty baguette slices, making it an elegant yet simple dish for entertaining. Ready in just 40 minutes and packed with bold, unforgettable flavors, this appetizer also works wonderfully as a dip for crackers or a spread for crostini. Ideal for parties, gatherings, or even a gourmet snack, this recipe brings a taste of the Mediterranean to your table.
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Recipe Information
Ingredients
- 3 Red bell peppers
- 4 Garlic cloves
- 6 Anchovy fillets
- 3 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 Baguette
Instructions
Preheat your oven to 450°F (230°C).
Place the whole red bell peppers on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, turning occasionally, until the skin is charred and blistered.
While the peppers are roasting, peel the garlic cloves and mince them finely.
Chop the anchovy fillets into small pieces and set aside.
Once the peppers are done, remove them from the oven and place them in a bowl. Cover the bowl tightly with plastic wrap and let the peppers sit for 10 minutes to steam and loosen their skins.
Peel the charred skin off the peppers and remove the seeds and stems. Slice the roasted peppers into thin strips and transfer to a mixing bowl.
In the mixing bowl with the roasted pepper strips, add the minced garlic, chopped anchovies, olive oil, and lemon juice. Toss everything gently to combine.
Season the mixture with salt and black pepper, adjusting to taste.
Chop the fresh parsley and stir it into the mixture as a garnish.
Slice the baguette into 1/2-inch slices and toast them in the oven at 375°F (190°C) for 5-7 minutes until golden brown.
Spoon the roasted red pepper mixture onto each slice of toasted baguette and serve immediately. Alternatively, serve the mixture in a bowl with crackers or bread on the side.
Nutrition Facts
Calories |
159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1325 mg | 58% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.2 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 234 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
