Sourdough Party Anchovy and Roasted Red Pepper Canapé Toast

Name: Sourdough Party Anchovy and Roasted Red Pepper Canapé Toast
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1 cup (240 ml) sourdough discard, at room temperature; 3 tbsp (45 ml) extra-virgin olive oil; 2 cloves garlic, fresh, peeled and halved; ¼ tsp (1½ g) sea salt; ⅛ tsp (½ g) black pepper, freshly ground; 24 fillets (55 g) anchovy fillets in oil, drained; 2 whole (300 g) roasted red peppers, patted dry, cut into strips; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped; ½ whole lemon, zest only (optional)

From the MyKitchenBank Kitchen

Crispy toasted rounds of sourdough, rubbed with fresh garlic and brushed with peppery olive oil, crowned with briny anchovies, sweet roasted red peppers, and a shower of fresh parsley. A showstopping Spanish-Mediterranean appetizer that uses sourdough discard and comes together in minutes—perfect for entertaining.

Prep: 10 min
Cook: 8 min
Total: 18 min
Makes: About 24 toasts (3 per person)

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Steps

Before you start

Have sourdough discard at room temperature
Preheat oven to 400°F (200°C)
If using jarred roasted peppers, pat them dry with paper towels

1
Shape and slice sourdough
- Spoon the sourdough discard onto a large sheet pan in a thin, even layer (about ¼ inch / 6 mm thick).
- Use an offset spatula or the back of a spoon to spread it gently.
- Once spread, use a sharp knife to score it into 24 small squares or rectangles, each roughly 2×2 inches (5×5 cm), cutting halfway through but not all the way to separate the pieces.
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Ready when: Sourdough is marked into 24 portions
Tip: Keep the layer thin and even so pieces toast uniformly; too thick and the centers won't crisp.
2
Toast until golden and crispOven 400°F / 205°C
- Place the sheet pan in a preheated 400°F (200°C) oven.
- Toast for 7–8 minutes, until the sourdough is golden brown and crispy at the edges.
- The pieces should be firm enough to handle without bending.
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Ready when: Toasts are golden brown and firm to the touch
Tip: Watch after 6 minutes—ovens vary and burning happens fast with thin discard.
3
Rub with garlic
- Remove the pan from the oven and immediately rub each warm toast lightly with the cut side of a garlic clove.
- The warmth will help release the garlic's oils and fragrance.
- You should feel some resistance as the garlic rubs across the toasted surface.
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Ready when: All toasts are scented with garlic
Tip: Do this while the bread is still warm so the garlic flavor mellows slightly into the surface.
4
Brush with seasoned oil
- In a small bowl, whisk together the olive oil, sea salt, and black pepper.
- Using a pastry brush, lightly brush each toast with the seasoned oil, using about ½ tsp per piece.
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Ready when: All toasts are lightly coated with oil and visible specks of salt and pepper
Tip: Don't overdo the oil—you want a light coating, not a puddle, so the toasts stay crispy.
5
Top with anchovy and pepper
- On each toast, lay one anchovy fillet and drape a small strip of roasted red pepper across the top.
- The combination should look balanced—not crowded—so the flavors shine.
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Ready when: All toasts are topped with one anchovy and one pepper strip
Tip: Work quickly after oiling so the toasts don't absorb too much oil and lose their crispness.
6
Finish and serve
- Just before serving, sprinkle each toast with a small pinch of fresh parsley and, if using, a tiny amount of lemon zest.
- Arrange on a serving platter and serve at room temperature within 30 minutes of topping for the best texture.
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Ready when: Toasts are garnished and ready to serve
Tip: Don't garnish more than 30 minutes ahead; the toasts will soften from the oil and moisture.

Good to know

Tips

If your sourdough discard is very thick, thin it with a splash of water before spreading; it should be spreadable but not runny.
For a crowd, prepare the garlic oil and have your topping ingredients mise-en-place (ready and laid out) so assembly is a breeze once the toasts cool slightly.
Anchovies and capers are best friends—if you have capers on hand, scatter a few over the finished toast for briny complexity.
Keep these in the oven's residual warmth for up to 5 minutes after toasting; it helps set the texture before topping.

Storage & reheating

Best served fresh. Toasted sourdough discard (before topping) keeps in an airtight container at room temperature for up to 2 days, or frozen up to 1 month. Reheat in a 300°F (150°C) oven for 2–3 minutes to crisp before topping.

Substitutions

roasted red peppers → jarred roasted red peppers (well-drained and patted dry) or freshly roasted and peeled red peppers. Store-bought works just as well; pat dry thoroughly to prevent sogginess.
anchovy fillets in oil → high-quality canned or jarred sardine fillets. Use 1 small sardine per toast for a similar briny, umami punch with a slightly milder flavor.
fresh flat-leaf parsley → fresh basil or oregano. Fresh basil adds a sweet, Mediterranean note; oregano keeps it earthier and Spanish-leaning.
sourdough discard, at room temperature → thin slices of crusty baguette or ciabatta bread (cut diagonally and toasted). You'll lose the sourdough tang, but achieve a similar crispy canapé base in the same time.