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Categories:Viewed: 42 - Published at: 7 years ago
Ingredients
- 4 roasted red or yellow bell peppers, peeled, stemmed and seeded
- Salt and freshly ground black pepper
- Anchovy fillets, rinsed if salted
- Extra virgin olive oil to taste
- Lemon juice or balsamic vinegar (optional)
- About 1 teaspoon capers (optional)
Method
- Cut peppers in large strips, and sprinkle with salt and pepper.
- Top each with an anchovy fillet.
- Drizzle with olive oil and optional lemon juice or vinegar.
- Serve on rounds of bread with capers, if you like.
