Active Time

　　30 min

　　Total Time

　　45 min

　　Straight anchovy butter can be intense (indeed, we've given a range on the anchovies, so salt fiends can indulge), but the toasted, ground fennel seeds make these crunchy hors d'oeuvres taste clean, not heavy. Roasted red peppers add a burst of juicy sweetness and a hint of smokiness.

　　

Ingredients

Makes 24 hors d'oeuvres

　　2 small red bell peppers (3/4 lb total)

　　2 1/2 teaspoons fennel seeds

　　1 stick (1/2 cup) unsalted butter, softened

　　6 to 9 flat anchovy fillets (from a 2-oz can), patted dry and minced

　　1 teaspoon fresh lemon juice

　　1/2 teaspoon black pepper

　　24 (1/4-inch-thick) diagonal slices of baguette

　　

Special Equipment

an electric coffee/spice grinder or a mortar and pestle

　　

Step 1

Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and cover tightly with plastic wrap, then let steam, covered, about 20 minutes.

　　

Step 2

When peppers are cool enough to handle, peel, then halve lengthwise, discarding stems and seeds. Cut peppers lengthwise into 3/4-inch-wide strips.

　　

Step 3

Toast fennel seeds in a dry small heavy skillet over moderately low heat, shaking skillet frequently, until lightly browned, 3 to 4 minutes, then transfer to a bowl and cool. Finely grind fennel seeds in grinder, then stir into butter along with anchovies, lemon juice, and pepper until combined well.

　　

Step 4

Preheat broiler.

　　

Step 5

Broil baguette slices in a large shallow baking pan (18 by 12 inches) 3 to 4 inches from heat until golden, about 1 minute. Turn slices over and spread generously with anchovy butter. Broil toasts until butter is golden and bubbling, about 1 minute, then transfer to a platter. Top with bell pepper strips.

　　Cooks' notes:

　　· Bell peppers can be roasted by broiling in a shallow baking pan 5 inches from heat, turning occasionally, about 15 minutes.

　　· Anchovy butter can be made 1 day ahead and chilled, covered. Soften butter before using, about 1 hour.

　　· Toasts, without bell peppers, can be made 2 hours ahead. Reheat, buttered sides up, under preheated broiler until hot, about 30 seconds, then top with bell peppers.