Anchovy and capsicum toasts
( SERVES 24 )
Make these tasty cocktail 'bites' ahead of time and they'll keep in an airtight container until your party.
- Mix the oil and crushed garlic together.
- Toast the bread in the oven until golden and crusty, remove from the oven and brush with the garlic oil.
- Spread each slice of toast with tapenade.
- Place an anchovy fillet over each bread slice and criss-cross with the capsicum. Garnish with the basil leaves.