Mediterranean Anchovy and Pimiento Tapenade

In a mixing bowl, combine the finely chopped anchovy fillets, roasted red peppers, chopped onion, parsley, and a dash of freshly ground black pepper.

Add the olive oil and red wine vinegar to the mixture.

Stir well to combine all ingredients thoroughly.

Cover the bowl and refrigerate the mixture for at least 2 hours or overnight to allow the flavors to meld.

Once chilled, spread a thin layer of the anchovy and pimiento mixture on each slice of crustless bread.

Cut each bread slice into 4 triangles.