Anchovy And Piquillo Pepper Bruschetta

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Six 1/2-inch-thick slices Tuscan bread

Extra-virgin olive oil

1 large garlic clove, halved

One 8-ounce jar piquillo peppers, drained and cut into strips

6 anchovies, rinsed and chopped

12 caperberries, stemmed and sliced crosswise

Sea salt and freshly ground pepper

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