Red Pepper–Anchovy Toasts

Name: Red Pepper–Anchovy Toasts
Total time: 30 minutes
Yield: 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)

By Shilpa Uskokovic

April 22, 2025

Red PepperAnchovy Toasts atop a blue platter on a deeper blue patio table.

Photograph by Elliott Jerome Brown Jr., Food Styling by Emilie Fosnocht, Prop Styling by Sean Dooley

Boquerones, or white anchovies, are marinated in an assertive vinegary brine. They come in a variety of containers but can usually be found in the refrigerated seafood section of many supermarkets. They have a fresher, brighter, and milder taste than the more common salt-cured, oil-packed brown anchovies.

Recipe notes