Name: Anchovy Fennel Toasts with Roasted Red Peppers
Cook time: 30 min
Total time: 45 min
Yield: Makes 24 hors d'oeuvres
Ingredients: 2 small red bell peppers (3/4 lb total); 2 1/2 teaspoons fennel seeds; 1 stick (1/2 cup) unsalted butter, softened; 6 to 9 flat anchovy fillets (from a 2-oz can), patted dry and minced; 1 teaspoon fresh lemon juice; 1/2 teaspoon black pepper; 24 (1/4-inch-thick) diagonal slices of baguette; an electric coffee/spice grinder or a mortar and pestle

Anchovy Fennel Toasts with Roasted Red PeppersJohn Kernick

Straight anchovy butter can be intense (indeed, we've given a range on the anchovies, so salt fiends can indulge), but the toasted, ground fennel seeds make these crunchy hors d'oeuvres taste clean, not heavy. Roasted red peppers add a burst of juicy sweetness and a hint of smokiness.

Cooks' notes:

· Bell peppers can be roasted by broiling in a shallow baking pan 5 inches from heat, turning occasionally, about 15 minutes.
· Anchovy butter can be made 1 day ahead and chilled, covered. Soften butter before using, about 1 hour.
· Toasts, without bell peppers, can be made 2 hours ahead. Reheat, buttered sides up, under preheated broiler until hot, about 30 seconds, then top with bell peppers.

Recipe notes

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