Pintxo with Anchovies from the Bay of Biscay and piquillo peppers

Ingredients

Preparation

Slice one or two piquillo peppers into strips.
Finely chop a garlic clove.
Drizzle the peppers with a little extra virgin olive oil, a little vinegar, and add the garlic.
Leave to rest and take on flavour for approximately 30 minutes.
Cut a slice of bread and toast it, removing it before it turns brown.
Lastly, assemble the pintxo: put the bread on a plate, add a little pile of piquillo peppers and one or two anchovies.