Gildas

Step 1

Pat each anchovy fillet dry with a paper towel by laying it on the towel and pressing gently, so it holds its shape when you thread it onto the toothpick.

Step 2

Lay out all 8 toothpicks on a clean cutting board in a row, so you have space to assemble each skewer without crowding.

Step 3

Thread one anchovy fillet onto the first toothpick by piercing the middle of the fillet lengthwise and sliding it down until it sits near the pointed end.

Step 4

Thread one green olive onto the same toothpick by pushing the pick through the center of the olive until it sits next to the anchovy.

Step 5

Thread one roasted red pepper strip onto the same toothpick by rolling the strip loosely around the pick and pushing it up to rest on top of the olive.

Step 6

Repeat steps 3 through 5 with the remaining 7 toothpicks and ingredients until all skewers are assembled.

Step 7

Arrange the finished gildas on a serving plate, standing upright or lying flat in a single layer.

Step 8

Drizzle 2 tablespoons of extra-virgin olive oil evenly over all the skewers by pouring from the bottle in a thin stream and tilting the plate slightly.