Red Pepper–Anchovy Toasts

• servings: 4 servings

Ingredients

½ small white onion, halved, thinly sliced

½ small red bell pepper, quartered, ribs and seeds removed, flesh sliced into thin strips

3–4 guindilla peppers or other small pickled chiles (depending on heat preference), finely chopped

1 Tbsp. sherry vinegar or red wine vinegar

½ tsp. sugar

4 Tbsp. (or more) extra-virgin olive oil, divided

Kosher salt

½ baguette, sliced on a diagonal ⅓" thick

1–2 garlic cloves

8–10 boquerones (marinated white anchovies), oil-packed anchovies, or other cured fish (from at least a 1.7-oz. container)

Directions

Toss ½ small white onion, halved, thinly sliced, ½ small red bell pepper, quartered, ribs and seeds removed, flesh sliced into thin strips, 3–4 guindilla peppers or other small pickled chiles (depending on heat preference), finely chopped, 1 Tbsp. sherry vinegar or red wine vinegar, ½ tsp. sugar, 2 Tbsp. extra-virgin olive oil, and a large pinch of kosher salt in a medium bowl until vegetables are coated. Taste and season with more salt if needed. Let pepper mixture sit at least 10 minutes and up to 30 minutes.

Heat remaining 2 Tbsp. extra-virgin olive oil in a large cast-iron or stainless-steel skillet over medium. Working in batches and adding more oil if needed, cook ½ baguette, sliced on a diagonal ⅓" thick, until golden brown and crisp, about 3 minutes per side.

Arrange bread on a platter or plates and rub one side with 1–2 garlic cloves. Place 1–2 boquerones (marinated white anchovies), oil-packed anchovies, or other cured fish (from at least a 1.7-oz. container), skin side up, on each slice, for a total of 8–10, then spoon pepper mixture over.