This is one of my favourite ways to work with anchovies. Often we only think of using them for pizza toppings or in Caesar salad dressings, but they are actually a lot more versatile than you might expect and when paired with the right ingredients, anchovies have a subtle, salty appeal. One of the reasons I love this recipe is because it can be made up to 12 hours ahead and refrigerated until serving time. Bursting with Mediterranean-inspired flavours, this dish makes a delicious appetizer or could be the star of a light lunch.

This dish is an impressive, flavourful appetizer which includes roasted red pepper, hardboiled eggs, anchovies and parsley, dressed up with a garlicky vinaigrette.

Ingredients

• 1 large red pepper
• 8- 10 anchovy fillets, finely chopped *
• 2 eggs, hard boiled and chopped
• 1/2 cup (125 mL) chopped flat-leaf parsley, minced
• 1 tablespoon (15 mL) red wine vinegar
• 5 teaspoons (8 mL) Dijon mustard
• 1 large clove garlic, finely minced
• 1/4 cup (60 mL) good quality olive oil
• Salt and pepper to taste

* use anchovies that come in a jar, not a tin

Method

• Roast pepper on flame of gas stove, on a barbeque or under the broiler. Place in a bowl and cover with plastic wrap. Let cool, then remove charred skin (easiest to do this by rubbing gently under cool running water), remove seeds and chop finely.
• Put the vinegar, mustard, garlic oil, salt and pepper in a small jar with a tight lid and shake vigorously to blend.
• Arrange the diced peppers, anchovies, eggs and parsley prettily on a platter. Drizzle with the vinaigrette.
• Serve with crostini or slices of crusty bread.

Serves 4 as an appetizer