Roasted Pepper and Anchovy Crostini

By the GetYourMacros team · 2 September 2026

Toasted rye bread topped with sweet roasted peppers, salty anchovies, and savory Parmesan flakes.

• Time 15 min
• Course Snack
• Diet Pescatarian
• Cuisine Italian
• Allergens gluten, dairy, tree nuts, fish

Ingredients (1 serving)

• 50 g Rye bread
• 150 g Bell peppers
• 15 g Anchovies in oil (drained)
• 10 g Parmesan
• 5 g Pine nuts

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Preheat the oven to 200°C.
2. Place the whole bell peppers on a baking tray and roast for about 20-25 minutes until the skin is charred.
3. Let the peppers cool in a closed bag, then peel them, remove the seeds, and cut into strips.
4. Slice the rye bread and toast it in the oven for 3-4 minutes until crunchy.
5. Top each crostino with a few strips of roasted pepper and an anchovy fillet.
6. Add thin shavings of Parmesan cheese and a few pine nuts on top.
7. Serve at room temperature or slightly warm.

Tips

• Roasting peppers in advance makes this snack assemble in just 5 minutes.
• The rye bread provides a sturdy, high-fiber base that keeps you full longer.

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