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Anchovy and capsicum rolls
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elegant anchovy and pepper rolls, perfect with a cocktail.
Ingredients:
  • 1 large red capsicum
  • 4.60 gm olive oil
  • 6 x 5mm-thick slices day-old ciabatta
  • 6 good-quality anchovy fillets (such as ortiz), drained
  • 1 lemon, thinly sliced
  • 6 large salted capers, rinsed
Instructions:
  • - Preheat the oven to 200°C and prepare 2 baking trays with baking paper. - Drizzle the capsicum with oil and place on one of the lined trays. - Bake for 25 minutes, flipping occasionally, until the capsicum is soft. - Transfer the cooked capsicum to a plastic bag to cool.
  • While the bread is being placed on a tray, cover it with another sheet of baking paper and press down with another tray. Bake it for 15 minutes until it is crispy and lightly golden. Let it cool before serving.
  • After allowing the capsicum to cool, peel and cut into 6 neat strips slightly larger than the anchovies. Gently pat dry with paper towel. Place an anchovy fillet on each strip and tightly roll up. Line the base of the anchovy tin or small platter with lemon slices, then neatly arrange the capsicum rolls on top. Finish with a caper and serve on ciabatta toasts.

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