Canapes With Piquillo Peppers And Anchovies

By Mark Bittman

Total Time
20 minutes
Rating
3(6)
Comments
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Featured in: THE MINIMALIST ENTERTAINS; Nibbles That Make The Party

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Ingredients

Yield:20 canapes
  • 10¾-inch-thick (roughly) slices French or Italian bread, cut in half
  • 1teaspoon minced garlic
  • 10piquillo peppers, cut in half (or 4 or 5 roasted peppers)
  • 20anchovies
  • Extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)

457 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 79 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 17 grams protein; 1136 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Lightly toast bread. Top each piece with a tiny bit of garlic, then layer with a piece of piquillo and an anchovy. Drizzle with a little olive oil. Serve within one hour.

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