Red Peppers and Anchovies

The roasted red peppers take away most of the saltiness of the anchovies and the garlic adds another interesting flavor. Try one or two both ways and you will see. 

INGREDIENTS
1    jar (7 ounces) roasted red peppers
1    can (2 ounces) anchovies
1    tablespoon olive oil (optional)
1    large clove garlic, sliced thin (optional)

METHOD

Carefully remove the slices of roasted red pepper from the jar onto a large cutting board and pat dry with a paper towel. Flatten each piece and, where possible, cut into 1 ½ inch squares. Any leftovers can be returned to the jar, refrigerated, and used elsewhere.

Remove the anchovy fillets from the can and place one fillet on each red pepper square. Roll up the pepper square with the anchovy inside and secure with a toothpick.

If using the optional garlic slices, cook them in a small skillet with the olive oil over medium heat, turning once, until they are golden brown on both sides. Place one garlic slice onto each anchovy before rolling up the pepper slices.