Anchovy Almond Souffle Torte

1. 1

   Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap peppers in paper bag and let stand 10 minutes. Peel and seed peppers.

2. 2

   Coarsely chop roasted peppers and anchovies with oil in processor. Add onion, parsley and vinegar and process until onion is finely chopped. Transfer mixture to bowl. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours to allow flavors to blend.

3. 3

   Serve with baguette slices and cucumber rounds.

No nutritional information available.

No additional tips available.