Roasted red pepper and anchovy salad on roasted garlic toasts | Matching Food & Wine
Recipes Roasted red pepper and anchovy salad on roasted garlic toasts A great recipe for a simple tapa from José Pizarro's lovely book Spanish Flavours.
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Ingredients
- 2 large heads of garlic, unpeeled, plus 1 fat clove, finely chopped
- 4 large thyme sprigs
- 1½ tablespoons extra virgin olive oil
- 4 large red peppers
- 2 tablespoons sherry vinegar
- 8 small slices of rustic white bread, about 1cm thick
- 16 good-quality anchovy fillets in olive oil, drained
- sea salt
- freshly ground black pepper
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