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Roasted capsicum and anchovy fillets on toast

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Try Luke Mangan’s tasty roasted capsicum and anchovy toast for an appetiser or light meal that will impress this summer.

  • Serves8
  • Cook time40 minutes
  • Prep time10 minutes, + 30 mins standing time
Slices of toasted bread topped with roasted capsicum and anchovy fillets

Ingredients

  • 2 medium yellow capsicums
  • 2 medium red capsicums
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 shallots or 1/2 small red onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 2 tbs caster sugar
  • 2 tbs red wine vinegar
  • 3/4 cup (80g) sultanas
  • 8 thick slices Coles Bakery Rustic Baguette
  • Extra virgin olive oil, extra, to drizzle
  • 16 anchovy fillets
  • 2 tbs flat-leaf parsley leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200ºC. Place the combined capsicum in a roasting dish. Drizzle with 1 tbs oil and season with sea salt flakes and black pepper. Roast for 20-25 mins or until the skins have blistered and blackened slightly.

  2. Step 2

    Place the capsicums in a large sealable plastic bag. Set aside for 30 mins. Remove the seeds and membranes from the capsicums, then peel. Discard. Cut the capsicum into thin strips.

  3. Step 3

    Heat the remaining oil in a medium saucepan over medium heat. Add the shallot or onion and garlic. Cook, stirring, for 3-5 mins or until the shallot is translucent but not coloured. Sprinkle with the sugar. Cook, stirring, for 2 mins or until sugar is light caramel in colour. Stir in the vinegar. Add the capsicum and cook for 3 mins. Add the sultanas and cook for a further 3 mins or until mixture thickens slightly. Carefully drain any excess liquid. Season. Cover to keep warm.

  4. Step 4

    Preheat grill on high. Drizzle the baguette slices with extra oil. Place on a baking tray. Cook under the grill until toasted.

  5. Step 5

    Arrange the baguette on a serving platter. Top with the capsicum mixture. Arrange the anchovies on top and sprinkle with the parsley.

    Drizzle with a little more olive oil and serve immediately.