SpanishEasy · Hot
Rye Toast with Anchovy, Sweet Pepper, and Garlic
A Basque-style open toast built on crusty bread rubbed with roasted garlic, draped with slow-roasted sweet peppers, and crowned with salty Atlantic anchovy fillets. A drizzle of olive oil ties it all together.
Prep
10 min
Cook
20 min
Total
30 min
Method
1
Position a rack in the upper third of the oven and preheat to 200 °C. Line a small baking sheet with foil.
2
Place the bell pepper halves and unpeeled garlic cloves on the prepared sheet. Drizzle with 2 tablespoons olive oil and toss to coat evenly. Roast for 12–15 minutes, turning the peppers once, until the pepper skin is blistered and deeply charred in spots and the garlic cloves are golden and completely soft when squeezed. Remove from the oven and let cool for 5 minutes. Peel the peppers, discard the skin, and slice into rough strips. Peel the roasted garlic cloves and set aside.
3
Toast the bread slices under the broiler on high heat for 2–3 minutes per side, until deeply golden and crisp. Watch carefully to avoid burning.
4
Rub each warm toast generously with the peeled roasted garlic cloves, pressing to extract all the soft, sweet paste. Arrange the sliced roasted peppers over each slice. Lay 2 anchovy fillets on top of the peppers. Drizzle with 1 tablespoon olive oil, season with salt and cracked black pepper, and serve immediately.
D
Nutri-Score
Needs balance
A–E · lower is better · score 13
Calories
563
per serving
High in salt · 6070mgHigh in protein · 63gLow sugar · 3g
Protein
63g
Carbs
15g
Fat
26g
Sat. fat
9g
Fiber
3g
Sugar
3g
Sodium
6070mg
Dairy FreeEgg FreeMediterraneanPescatarianAnti InflammatoryOsteoporosisBalancedHigh ProteinOmega 3
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.1
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.3m³
Land
8.6Pt
Runoff
0.02g P
thick slices white bread drives 30% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
1
Sour
1
Bitter
3
Spicy
Textures
CrispySilkyTender
Aromas
HerbalMarineSmoky
Kitchen Equipment
Primary Tool
OvenTechniques
Replace Grilling With Broiling
Safety & Storage
Cooking Temperature
Roast peppers and garlic at 200°C (400°F) for 12-15 minutes until garlic is completely soft and pepper skins are blistered. Broil bread on high heat for 2-3 minutes per side until deeply golden. Ensure proper internal temperatures are reached.
Cross Contamination
Anchovy fillets contain fish allergen. Prepare and handle on separate surfaces, use dedicated utensils, and clean all equipment thoroughly with hot soapy water to prevent cross-contact with other foods.
Handling
Use tongs to turn hot peppers and garlic after roasting. Allow peppers to cool 5 minutes before peeling. The toasted bread will be very hot when removed from broiler—handle with care.
Storage
This dish is best served immediately after assembly. Leftover components (roasted peppers, garlic, toasted bread) can be stored separately in airtight containers in refrigerator for up to 2 days. Reheat toast under broiler before serving.
Allergen Warning
This recipe contains fish (anchovy). Individuals with fish allergies should not consume this dish. Inform guests of fish content before serving.
High Risk Population
Pregnant individuals, elderly, young children, and immunocompromised persons should ensure all ingredients are handled safely. Anchovies are fully cooked during roasting but verify proper handling throughout preparation.
Pro Tips
Technique
When roasting your peppers and garlic, resist the urge to rush—let them char until the skin blisters and separates cleanly. The blackened spots mean sweetness, and the garlic should squeeze out like a soft paste when it's ready. This transformation is where all your flavor lives.
Flavor Boost
If your anchovies taste too salty straight from the tin, soak them briefly in a little milk for ten minutes, then pat dry. They lose the aggression but keep the depth, and the fish becomes almost creamy against the sweet roasted pepper.
From the chef
In the Gros, we called these 'montaditos' when I was a boy—little messengers of what the Bay could offer if you knew how to listen. My amama would blister the peppers until the skin blackened and peeled away like old sunburn, then rub them into bread still warm from the pan, and I learned that a good toast needs nothing more than patience and an honest anchovy from theCantabrian coast. This is the taste of a pintxo in its purest form: land and sea together, held by olive oil.
TagsRemove No Cook
AllergensFish
Source: generated · June 13, 2026