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Tosta de anchoas is a classic Spanish pintxo and tapa found across the country's tapas bars - toasted bread layered with oil-cured anchovy fillets, roasted red peppers, and cherry tomatoes, finished with a drizzle of the anchovy oil and extra-virgin olive oil. Spanish anchovies, particularly those from the Cantabrian coast around Santoña and L'Escala in Catalonia, are considered among the finest in the world - salted and aged in barrels for 8 to 12 months to develop an incomparably rich, complex, umami-forward flavor. The combination of the salty, meaty anchovies with the sweetness of the roasted peppers and the brightness of fresh tomato creates a balance that is greater than the sum of its parts.
Prep
10 min
Cook
5 min
Total
15 min
Servings
4 srv
Difficulty
Easy
Calories
200 kcal
For 4 serving(s)
Per serving
Slice the baguette or rustic bread on the diagonal into 1cm thick slices. Toast until golden and crisp.
While still warm, rub each slice lightly with the cut face of a halved garlic clove.
Arrange thin strips of roasted red pepper over the toast.
Halve the cherry tomatoes and place a few over the peppers.
Lay 2-3 anchovy fillets over the top of each toast. Drizzle with the oil from the anchovy can and a touch of extra virgin olive oil.
Serve immediately at room temperature as a tapa or pintxo.
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