Skip to main content
Epicurious
Bon Appétit

Pickled Pepper and Boquerónes Toast

By Dawn PerryPhotography by Peden + Munk
Image may contain Food Dish Meal and Plant
Peden + Munk

Who knew so much bright, lively, acidic flavor could come from such a small surface area?

Recipe information

  • Yield

    Servings

Ingredients

Fresh parsley
Garlic
Lemon zest
Olive oil
Jarred piquillo peppers
Sherry or red wine vinegar
Salt and pepper
Country-style bread
Boquerones

Preparation

  1. Stir together chopped fresh parsley, finely chopped garlic, and lemon zest with olive oil to moisten. Season jarred piquillo peppers with Sherry or red wine vinegar, salt, and pepper. Drizzle toasted country-style bread with olive oil, top with peppers, boquerónes, and a spoonful of parsley mixture.

TagsToastSandwichSpanishEuropeanAnchovyFishSeafoodQuickEasyStarterSnackDairy FreeNut FreeDinnerBon Appétit
Read More
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
Burger Beans
A beefed-up take on a BBQ staple.
A Better Beer Can Chicken
Use the beer, not the can, for this citrusy take on a classic that nods to mojo criollo.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Banana Pudding Cake
Brown-butter banana cake with banana cream and crunchy vanilla wafers for good measure.
Pickle Lemonade
Country-style lemonade with a salty-tangy twist.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.