Crispy Garlic Toast with Peppers and Anchiovies
This Spanish reimagining of Italian bruschetta wouldn't be complete without a generous drizzle of fruity La Española Extra Virgin Olive Oil.
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Ingredients
- 1 large red and yellow pepper, quartered with seeds removed
- 4 medium tomatoes
- 8 thick & small (1″) slices of rustic bread, such as sourdough with olives
- 2 garlic cloves, 1 peeled and 1 finely chopped
- 1 tbsp La Española Gourmet Extra Virgin Olive Oil, plus extra for drizzling
- Pinch sea salt and freshly ground black pepper
- 16 anchovy fillets, in oil, drained
- Fresh oregano leaves, to garnish
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