- 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
- Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and cover tightly with plastic wrap, then let steam, covered, about 20 minutes.
- When peppers are cool enough to handle, peel, then halve lengthwise, discarding stems and seeds. Cut peppers lengthwise into 3/4-inch-wide strips.
- Toast fennel seeds in a dry small heavy skillet over moderately low heat, shaking skillet frequently, until lightly browned, 3 to 4 minutes, then transfer to a bowl and cool. Finely grind fennel seeds in grinder, then stir into butter along with anchovies, lemon juice, and pepper until combined well.
- Preheat broiler.
- Broil baguette slices in a large shallow baking pan (18 by 12 inches) 3 to 4 inches from heat until golden, about 1 minute. Turn slices over and spread generously with anchovy butter. Broil toasts until butter is golden and bubbling, about 1 minute, then transfer to a platter. Top with bell pepper strips.