Roast Red Pepper, Chorizo & Garlic Toasts

Ingredients

Contains: milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 red peppers
• 1 garlic bulb, halved
• olive oil
• 100g butter, softened
• 200g chorizo, sliced
• 12 slices white crusty bread or sourdough
• large handful flat-leaf parsley, chopped
• 24 large white marinated anchovies

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 220°C (425°F). Put the red peppers and the halved garlic bulb on a baking tray, drizzle with olive oil, and roast for about 25 minutes, turning the peppers once, until the skins are charred and blistered.

2. Put the hot peppers in a bowl and cover it with a plate for 10 minutes to steam. Peel off the skins, remove the seeds and stems, and slice the flesh into strips.

3. Once the garlic is cool enough to handle, squeeze the soft cloves out of their skins into a bowl with the softened butter. Add the chopped parsley and mash until evenly combined.

4. Fry the sliced chorizo in a dry frying pan over medium heat for 3 to 4 minutes, until crisp at the edges and the oil has been released. Chorizo is cured, so it only needs heating through.

5. Toast the bread slices until golden on both sides.

6. Spread the garlic butter over each toast. Top with the roasted pepper strips, the crisp chorizo and the drained anchovies, then serve warm.