1. Whisk together the dressing ingredients and set aside. 2. Brush the pepper halves lightly with oil, place on a baking tray cut side down, and cook in a very hot oven until the skin is blistered and blackening. 3. Remove, and place in a paper or plastic bag for about 15 minutes, then remove the skins. 4. Cut into thin matchsticks sized pieces. 5. Marinate the pepper strips in the dressing for about 1 hour. 6. Just before serving, split each anchovy in half lengthways, and mix with the peppers. 7. Top each toast with a spoonful of mix-including a little of the marinade. 8. Top each with a basil sprig and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
