Red Pepper–Anchovy Toasts

Method

1. 1

   Toss 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, 2 Tbsp. extra-virgin olive oil, and a large pinch of kosher salt in a medium bowl until vegetables are coated. Taste and season with more salt if needed. Let pepper mixture sit at least 10 minutes and up to 30 minutes.

2. 2

   Heat remaining 2 Tbsp. extra-virgin olive oil in a large cast-iron or stainless-steel skillet over medium. Working in batches and adding more oil if needed, cook ½ baguette, sliced on a diagonal ⅓" thick, until golden brown and crisp, about 3 minutes per side.

3. 3

   Arrange bread on a platter or plates and rub one side with 1–2 garlic cloves. Place 1–2 boquerones (marinated white anchovies), oil-packed anchovies, or other cured fish (from at least a 1.7-oz. container), skin side up, on each slice, for a total of 8–10, then spoon pepper mixture over.

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