Crostini with peppers and anchovies

Puree the peppers with thyme, oregano, freshly ground black pepper and half of the olive oil into a thick puree. Dab the anchovy fillets well. Slice the baguette in 15 slices.

Brush the slices of baguette on one side thinly with olive oil and place them on the barbecue grill with this side. Roast the slices in 1-2 minutes until golden brown.

Now brush the other side with olive oil. Brush the roasted side with sweet pepper paste and place an anchovy fillet on top. Place the slices with the unroasted side on the barbecue and let this side also turn golden brown. Serve the crostinis immediately.