Method:

• 1

  Wash the bell peppers and roast them in the oven at 250°C for 20-25 minutes, turning them so as to roast them on all sides. Put them in a paper bag and allow them to cool. Remove from the bag, peel and discard the skins, the seeds and white filaments. Cut the bell peppers into thin strips and place them in a bowl.

• 2

  Peel and mince the garlic and add it to the bell peppers, along with the basil, cut into strips. Add a sprinkling of salt and pepper, a few tablespoons of oil and mix. Allow to sit for half an hour.

• 3

  Drain and chop the anchovies. Toast the Bruschelle, top them with the roasted bell peppers and finish off with the chopped anchovies. Drizzle with a little oil, some small basil leaves and, if desired, some chia seeds.