Garlic, Pepper And Anchovy Crostini Recipe

Method

1. Heat the oven to 180C, gas 4. Trim the tops of the whole garlic, put on a large piece of foil, drizzle over some oil, wrap well and bake for 45 minutes. Once cooked, squeeze out the purée. It will keep in an airtight box for a week in the fridge.

2. Don’t pre-bake the baguette – just slice into 12, put on a baking tray, drizzle over some oil and bake for 10-15 minutes until browned. Spread over the garlic purée, add the peppers, an anchovy on each and top with fresh basil to serve.