Anchovy and Piquillo Pepper Bruschetta


  1. Six 1/2-inch-thick slices Tuscan bread
  2. Extra-virgin olive oil
  3. 1 large garlic clove, halved
  4. One 8-ounce jar piquillo peppers, drained and cut into strips
  5. 6 anchovies, rinsed and chopped
  6. 12 caperberries, stemmed and sliced crosswise
  7. Sea salt and freshly ground pepper


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