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Tapas with anchovies
1
Variations
- Instead of a baguette, you can use rye bread, crackers, or potato chips
- Add finely chopped parsley, coriander, or oregano leaves for extra aroma
- Replace capers with green olives or finely chopped red onion
Secrets of tenderness and flavor
- Roast the tomatoes to enhance their sweetness and reduce excess moisture without over-softening them
- Toast the baguette well at a high temperature so it stays crispy under the topping
- Use fresh anchovy fillets in oil without cooking them to preserve their original flavor and aroma
Ingredient tips
- Choose high-quality anchovy fillets packed in cold-pressed olive oil
- Cherry tomatoes are sweeter and more flavorful than regular tomatoes
- Extra virgin olive oil greatly improves the overall taste of the appetizer
Cooking nuances
- Prepare the tapas right before serving so the bread stays crispy
- Serve with chilled white wine or Spanish sherry for a classic pairing
- Let the tomatoes cool slightly before assembling to avoid softening the base
Ingredients
Hearth Buckwheat Baguette 300g
1 psc
Gordiy Cherry Tomato 250g
250 g
Carmencita Black Pepper and Sea Salt Mix 61g
20 g
Iberica Capers 250g
1 tsp
Brisa del Cantabrico Anchovy Fillets in Olive Oil 100g
100 г
Preparation steps
01
Baguette preparation — Slice the baguette into 1 cm pieces, place on a baking tray and bake at 180°C until golden and crispy.
02
Tomato preparation — Cut cherry tomatoes in half and place cut side up.
03
Baking tomatoes and bread — Bake tomatoes at 180°C for 10–12 minutes until edges turn golden.
04
Cooling components — Let the ingredients cool for 2 minutes at room temperature.
05
Assembling the appetizer — Place 2 roasted tomato halves on each slice of bread.
06
Adding anchovies — Place one anchovy fillet on top of each serving.
07
Final garnish — Sprinkle with capers, drizzle with olive oil, and season with black pepper.
Where to order ingredients
Select the required ingredients in one of the stores
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