Skip to main content
Epicurious
Bon Appétit

Pickled Pepper and Boquerónes Toast

By Dawn PerryPhotography by Peden + Munk
Image may contain Food Dish Meal and Plant
Peden + Munk

Who knew so much bright, lively, acidic flavor could come from such a small surface area?

Recipe information

  • Yield

    Servings

Ingredients

Fresh parsley
Garlic
Lemon zest
Olive oil
Jarred piquillo peppers
Sherry or red wine vinegar
Salt and pepper
Country-style bread
Boquerones

Preparation

  1. Stir together chopped fresh parsley, finely chopped garlic, and lemon zest with olive oil to moisten. Season jarred piquillo peppers with Sherry or red wine vinegar, salt, and pepper. Drizzle toasted country-style bread with olive oil, top with peppers, boquerónes, and a spoonful of parsley mixture.

TagsToastSandwichSpanishEuropeanAnchovyFishSeafoodQuickEasyStarterSnackDairy FreeNut FreeDinnerBon Appétit
Read More
All the Recipes From Bon Appétit’s Travel Issue
We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
Chickpea Tachin With Herb Salad
The golden, crunchy corners are worth fighting over.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Baked Cheddar and Leek Pasta
Not stuffed shells. But not not stuffed shells either.