In the Basque country of Iberia, tapas are very popular. Many of them are called "Pintxos" (pronounced pinchös) which refers to the toothpicks used to hold the tapas together. Pintxos are almost always assembled on top of slices of bread. I find that a crusty artisan sourdough baguette cut on the bias into oval-shaped slices works very well.This recipe is so simple, it is almost embarrassing. Take a slice of bread, put a piece of oil-packed roasted pepper on it, shiny side up, lay an oil-packed anchovy on top of the pepper and a slice of garlic on top of the anchovy. Secure it all with a toothpick and you are done in less than 30 seconds! You are eating raw garlic and anchovies, which may be off-putting, especially on a first date, so this recipe might be more appropriate for a stag or hen party.