Instructions: Blacken the peppers all over on a naked flame, then cool them in a sealed plastic bag. Take them out of the bag and remove all the loosened outer skin with a scouring pad under running water. Cut the peeled and seeded peppers into approximately 16 neat strips.

Toast the breasd lightly on both sides. Rub all over with the peeled garlic clove, then brush with olive oil. Lay the anchovy fillets on top, and then the cheese slices over them. Toast the bread until the cheese runs.

Arrange the crostini on a platter, scatter the grilled peppers on the top and serve, drizzled with the remaining olive oil. Sprinkle lightly with salt and pepper.

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