Anchovy and capsicum rolls are sophisticated finger food - best enoyed with a drink in hand.
- Preheat oven to 200°C and line 2 baking trays with baking paper. coat capsicum in oil and place on a lined tray. bake for 25 minutes, turning occasionally, until soft. Place in a plastic bag and cool.
- Meanwhile, place bread on a tray, top with another sheet of baking paper, then weigh down with another tray. Bake for 15 minutes until crisp and light golden. Cool.
- Once the capsicum is cool, peel, then cut into 6 neat strips slightly larger than the anchovies. Pat dry with paper towel. Top each strip with an anchovy fillet, and roll up tightly. Line the base of the anchovy tin or small platter with lemon slices, and arrange the capsicum rolls on top. Top with a caper and serve on ciabatta toasts.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set