White and brown anchovy on toast

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Summer is the tastier season from my point of view. There are so many fresh ingredients we can cook! Fruits, vegetables and fish mainly so any recipe is fresh, healthy and full of Mediterranean flavours. Try this easy recipe to make some canapes or a starter this summer. But pick up good anchovies, that’s the key! My recommendation, buy from the North of Spain, they are the best.

Ingredients (8 portions)

16 Spanish Cantabrian anchovies, 16 boquerones (white Spanish anchovies), sourdough bread,  2 or 3 tomatoes on the vine, Extra Virgin Olive Oil, Salt

Cut a shallow crosshatch at one end of the tomatoes then scald in boiling water for 45 seconds. Transfer to a bowl filled with ice water and cool to the touch. Peel the tomatoes from the crosshatch, remove the seeds and put them in a blender. Blend until they are finely chopped. Season with salt and extra virgin olive oil and mix well. Keep it in the fridge until you are ready to assemble the tapas.

Slice the sourdough bread and toast it.

Drain the anchovies (you can keep the oil for another dish).
Spread the tomato sauce over the toast, place the anchovies lenghwise and the white ones crosswise over them. Dollop the Spanish olivada on the anchovies if you have or just some chives.

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