Makes24 hors d’oeuvres
- Active time:30 min
- Start to finish:45 min
August 2006
Straight anchovy butter can be intense (indeed, we’ve given a range on the anchovies, so salt fiends can indulge), but the toasted, ground fennel seeds make these crunchy hors d’oeuvres taste clean, not heavy. Roasted red peppers add a burst of juicy sweetness and a hint of smokiness.
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2
small red bell peppers (3/4 lb total)
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2 1/2
teaspoons
fennel seeds
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1
stick (1/2 cup) unsalted butter, softened
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6 to 9
flat anchovy fillets (from a 2-oz can), patted dry and minced
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1
teaspoon
fresh lemon juice
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1/2
teaspoon
black pepper
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24
(1/4-inch-thick) diagonal slices of baguette
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Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and cover tightly with plastic wrap, then let steam, covered, about 20 minutes.
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When peppers are cool enough to handle, peel, then halve lengthwise, discarding stems and seeds. Cut peppers lengthwise into 1/8-inch-wide strips.
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Toast fennel seeds in a dry small heavy skillet over moderately low heat, shaking skillet frequently, until lightly browned, 3 to 4 minutes, then transfer to a bowl and cool. Finely grind fennel seeds in grinder, then stir into butter along with anchovies, lemon juice, and pepper until combined well.
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Preheat broiler.
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Broil baguette slices in a large shallow baking pan (18 by 12 inches) 3 to 4 inches from heat until golden, about 1 minute. Turn slices over and spread generously with anchovy butter. Broil toasts until butter is golden and bubbling, about 1 minute, then transfer to a platter. Top with bell pepper strips.
Cooks’ notes: - Bell peppers can be roasted by broiling in a shallow baking pan 5 inches from heat, turning occasionally, about 15 minutes.
- Anchovy butter can be made 1 day ahead and chilled, covered. Soften butter before using, about 1 hour.
- Toasts, without bell peppers, can be made 2 hours ahead. Reheat, buttered sides up, under preheated broiler until hot, about 30 seconds, then top with bell peppers.
