Skewers of grilled peppers and anchovies

Name: skewers of grilled peppers and anchovies
Cook time: 15 min
Total time: 25 min
Yield: 12
Ingredients: 2 red peppers in four pieces; 1 French baguette; 3 el olive oil; 1 toe garlic halved; 1 tin can anchovies in olive oil (48 g); 36 sun ripened olives jar 180 g

A tasty recipe. The snack contains the following ingredients: fish, red peppers (in four pieces), French baguette, olive oil, garlic (halved), anchovies (in olive oil (48 g)) and sun-ripened taggia olives (180 g jar).

Ingredients

Kitchen Stuff

grill pan, tapas picks

Directions

Heat the grill pan and toast the peppers with the skin down until the skin is blackened. Let rest for about 15 minutes in a closed bag.
Cut 12 slanted slices of baguette and brush both sides with oil. Heat the grill pan and grill the bread for about 4 minutes. Turn halfway. Rub the slices with the half garlic cloves.
Remove the skin from the peppers, cut the flesh into thin strips and spread over the bread. Divide the anchovy fillets over it. Place 3 olives on each tapas stick and insert into the pinchos.