New This Month

Roasted Pepper and White Anchovy Crostini

  • Yield: Makes 24

Source: Martha Stewart Weddings, Summer 2012


For the Crostini

  • 1/2 baguette, sliced 1/4-inch thick (about 30 slices)
  • 3/4 cup olive oil
  • Coarse salt and freshly ground pepper

For the Toppings

  • 12 small sweet peppers
  • 1 tablespoon olive oil
  • Coarse salt and freshly ground pepper
  • 4 white anchovies, sliced into 1-inch strips
  • Freshly chopped parsley, for garnish


  1. Make the crostini: Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.

  2. Bake until golden, 15 to 20 minutes, rotating sheets halfway through (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets.

  3. Make the toppings: Preheat oven to 450 degrees. Drizzle peppers with olive oil and season with salt and pepper. Roast for 15 to 17 minutes until lightly browned and tender. Remove from oven. When cool enough to handle, slice peppers in half.

  4. Place a piece of roasted pepper on each crostini and top with a strip of anchovy. Garnish with parsley.

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