Advertisement
Anchovy, tapenade and onion toasts
Lomos de anchoa con pâté de olivas
Preparation info
- For
4
Tapas - Difficulty
Easy
Appears in
By Fiona Dunlop
Published 2002
An intense-tasting pintxo - the one none of your guests will be able to forget! Delicious as an appetiser.
Ingredients
1 2 tbsp 8
Method
- Marinate the onion in the lemon juice for at least 2 hours.
- For each pintxo, put 2 anchovy fillets on a slice of freshly toasted slice of French bread, cover with 2 tsp of tapenade, then sprinkle with the chopped onion. Serve immediately.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe