Pepper and anchovy crostini

Tasty, easy and excellent with drinks. Use quality ingredients. I bought salted anchovies, cleaned them and preserved them in oil; the recipe is on the blog. Alternatively, buy ready-prepared anchovies. Make plenty of peppers too: they are lovely as a side dish.
INGREDIENTS
YELLOW AND RED PEPPERS
ANCHOVIES IN OIL
TOASTED BREAD SLICES
EXTRA VIRGIN OLIVE OIL
SALT
PEPPER
GARLIC
PARSLEY TO GARNISH
I wash and clean the peppers, remove all seeds and white inner parts, place on a foil-lined tray and bake at 180°C until the skin chars and lifts, about 20 minutes. I put them in a bowl and cover with cling film so the steam loosens the skin.I rest for 15 minutes, remove from the bowl, dry and peel.I pat them dry thoroughly.I cut into strips and dress with oil, pepper, salt and balsamic vinegar.I toast the bread slices and rub lightly with garlic, if liked.I arrange pepper strips and an anchovy fillet on each, garnish with a parsley leaf and finish with a drizzle of oil.