Spain is one of my favorite places on Earth. I just love everything about it. So for me, even contemplating what constitutes the *best ingredients* and my mind hops aboard Iberia Air and lands in the Spanish countryside, where simple and brilliant flavors reside in abundance. —TiggyBee
Roast the peppers over a gas flame until the skins are charred and blistered and place them in a covered bowl for 20 minutes or so to steam the skins off. (alternatively, you can roast them in the oven, if preferred).
Mince the garlic as fine as possible while the peppers are steaming in the bowl.
Cut the tops off the peppers and peel and seed them. Blot them dry with a paper towel and cut in half lengthwise and then into inch wide strips.
Preheat oven to 250 and pour a tablespoon of the olive oil into a gratin pan to grease it. Arrange the strips of peppers across the bottom of the dish until covered and then layer the pepper strips with the minced garlic and savory, olives and then, the boquerones . Cover the boquerones with another layer of pepper strips and the remaining olive oil. Salt and freshly grind pepper to taste.
Place in the oven and heat for about 15 minutes until warm. Serve with the sliced bread and a layer of jamon seranno.