Sundried Tomato and Roasted Pepper Anchovy Toasts

Every Christmas, my family celebrates the traditional Seven Fishes—an American Italian custom in which we prepare seven different types of fish on Christmas Eve. The number 7 is symbolic, representing the seven sacraments. It’s a meal filled with love, tradition, and deliciousness!

Last year, I made these Anchovy Toasts, and my family was obsessed. They’re the perfect combination of crispy, savory, and umami goodness with a fragrant touch of fresh rosemary. If you're looking for a great appetizer this holiday season, these toasts are a total crowd-pleaser.

I wanted to share the recipe so you can have a delicious go-to appetizer for the holiday season!

PS. If you don’t eat fish, I recommend topping the toast with cappers. These little pickled buds are tangy and salty, making them a great stand-in for anchovies in both flavor and texture.

Ingredients:

• 1 French baguette, sliced

• 1/2 cup marinated sundried tomatoes, chopped

• 1/2 cup roasted red peppers, chopped

• 1 tsp Italian seasoning

• 2 tbsp extra virgin olive oil (EVOO)

• Salt and pepper, to taste

• 1 can of anchovies (or more if you like!)

• A few sprigs of fresh rosemary, finely chopped

Instructions:

1. Preheat your oven to 200°F (93°C).

2. Slice the French baguette and place the pieces on a baking sheet.

3. Bake the bread for 20-30 minutes or until crispy and golden.

4. In a small bowl, combine the sundried tomatoes, roasted red peppers, Italian seasoning, EVOO, salt, pepper, and fresh rosemary.

5. Once the toast is crispy, top each slice with a generous spoonful of the sundried tomato and pepper mixture.

6. Add a single anchovy fillet on top of each toast (you can break it into smaller pieces if desired).

7. Serve immediately and enjoy the delightful burst of flavors!