Anchovy and vegetable toasts

Name: Anchovy and vegetable toasts (Anchoa jardinera)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: 2 cloves garlic, finely chopped; 1 chilli pepper, halved, seeded and finely chopped; 8 anchovy fillets marinated in vinegar; leaves from a small bunch of fresh parsley, finely chopped; 3 tbsp sunflower oil; 1 small red pepper, finely chopped; 1 small green pepper, finely chopped; 4 slices French bread, freshly toasted; 1 small onion, finely chopped

Anchoa jardinera

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

This deliciously fresh pintxo takes pride of place on a plate of mixed anchovy toasts, adding a splash of colour and a crisp texture.

Ingredients

1 small green pepper, finely chopped
1 small red pepper, finely chopped
1 small onion, finely chopped

Method

Marinate the vegetables and herbs in the sunflower oil for half an hour to prevent them from drying out and to leave them glistening.
For each pintxo, lay 2 anchovy fillets on a slice of freshly toasted French bread. Spoon some of the marinated vegetables on top of the anchovies. Serve immediately.

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Part of

The Basque Region

Josecho Marañon, Mari-Carmen Marañon, Manuel Marañon

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