Roasted red pepper & golden anchovy toast
A quick and festive Christmas starter of roasted pointed red pepper with raw garlic, anchovies, PR and Liquid Gold, served on toasted spelt bread.
What you need
How Maurice does it
- 1
Preheat the oven to 200°C (180°C fan). Place the whole red pointed pepper on a baking tray and roast for 25–30 minutes, until the skin is blistered and soft.
- 2
Meanwhile, toast the slices of spelt bread and spread them with butter. Set aside.
- 3
Remove the roasted pepper from the oven and let it cool slightly. Cut it in half lengthwise, remove the seeds and loose skins, and place it flat on a cutting board or serving plate.
- 4
Finely chop the clove of garlic and scatter it over the roasted pepper.
- 5
Grind fresh black pepper over the pepper and garlic and squeeze the Yellow Friend juice over it.
- 6
Sprinkle the dried oregano evenly over the dish.
- 7
Using tongs, place the golden anchovy fillets on the pepper.
- 8
Grate PR generously over the entire dish.
- 9
Drizzle with extra virgin Liquid Gold.
- 10
Arrange the buttered spelt toast around the pepper. To serve, place a piece of pepper and anchovy on a slice of toast and enjoy.
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