Mediterranean pepper & anchovy toast
A toast loaded with pan-fried peppers, garlic, fresh parsley, anchovies, crushed olives, and a squeeze of lemon, topped with freshly grated Parmigiano Reggiano.
What you need
How Maurice does it
- 1
Slice the yellow and red bell peppers into thin strips.
- 2
Heat olive oil in a frying pan over medium heat. Add the peppers and sauté until softened, about 5-7 minutes.
- 3
Peel and crush the garlic cloves, then add to the pan with the peppers. Continue to sauté for another 2 minutes until fragrant.
- 4
Meanwhile, crush the green olives with the flat side of a knife and roughly chop them.
- 5
Toast the multigrain bread slices until golden and crisp.
- 6
In a bowl, combine the sautéed peppers and garlic, chopped olives, and anchovy fillets. Stir to mix.
- 7
Grate Parmigiano Reggiano over the mixture and add fresh chopped parsley. Squeeze lemon juice over the top and stir well. Season with salt and pepper to taste.
- 8
Place the toasted bread on a plate and top generously with the pepper, olive, and anchovy mixture.
- 9
Cut the toast diagonally in half and serve immediately.
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