Tostada De Anchoa (Anchovy Toast) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Yet another tapas recipe from Penelope Casas' Tapas: The Little Dishes of Spain . A great, hearty tapas for those who like anchovies. Times are estimated. Ingredients:
4 tablespoons extra virgin olive oil (a nice, fruity one) |
2 tablespoons fresh lemon juice |
2 tablespoons minced flat leaf parsley |
2 tablespoons minced onions |
2 garlic cloves, minced |
fresh ground pepper, to taste |
oil, for frying |
1 thin baguette (12-16 1/4 inch thick slices) |
3 (2 ounce) cans anchovies packed in oil, drained (use good quality anchovies) |
Directions:
1. Combine olive oil, lemon juice, parsley, onion, garlic, and pepper. Beat together to combine.
2. Heat 1/4 inch oil in a skillet. Fry bread slices until golden and crisp clear through. Drain on paper towels. (Tapas may be prepared ahead to this point).
3. Spread about 1 teaspoon dressing on each slice of bread. Divide anchovy fillets evenly between slices of bread. Serve at room temperature.
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