Anchovy Fennel Toasts With Roasted Red Peppers

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
89
FAT
14%
CHOL
6%
SOD
7%

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Ingredients for 24 servings

2 small red bell peppers (3/4 lb total)

2 1/2 teaspoons fennel seeds

1 stick (1/2 cup) unsalted butter, softened

6 to 9 flat anchovy fillets (from a 2-oz can), patted dry and minced

1 teaspoon fresh lemon juice

1/2 teaspoon black pepper

24 (1/4-inch-thick) diagonal slices of baguette

Special equipment: an electric coffee/spice grinder or a mortar and pestle

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