Servings: 4
Prep time: 5 minutes
Total time: 5 minutes

Ingredients

olive oil
1 tin Cantabrian anchovies
4 roasted piquillo peppers preserved in oil, from Navarre

Directions

1. Arrange halves of peppers on a plate and lay one anchovy across each.
2. Pour olive oil generously over anchovies. Serve on toasted bread.

From MUNCHIES Guide to the Basque Country – Part 1

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