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Anchovy Fennel Toasts with Roasted Red Peppers

See full recipe on: Epicurious



Ingredients

2 small red bell peppers (3/4 lb total)
2 1/2 teaspoons fennel seeds
1 stick (1/2 cup) unsalted butter, softened
6 to 9 flat anchovy fillets (from a 2-oz can), patted dry and minced
1 teaspoon fresh lemon juice
1/2 teaspoon black pepper
24 (1/4-inch-thick) diagonal slices of baguette
Special equipment: an electric coffee/spice grinder or a mortar and pestle

Nutrition 24 servings

Per Serving % Daily Value
Calories 73
Fat 4g 6%
Carbs 6g 2%
Protein 2g 4%
Fiber 0g 2%
Cholesterol 12mg 4%
Sodium 139mg 5%
     
Fat
Carbs
Protein

Preparation






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