Anchovy and Pepper Spread (Canapé de Anchoa y Pimiento)
Anchovy and Pepper Spread (Canapé de Anchoa y Pimiento) is a tasty no-cook tapas recipe that’s ideal for dinner parties as it is easy to prepare and ridiculously tasty. It’s best prepared a few hours in advance to allow the rich saltiness of the anchovies to meld with the sweetness of the pepper and sharpness of the onions.
Equipment
- 1 medium-sized Glass bowl
- Kitchen wrap
- Kitchen knife and cutting board
Ingredients
- 1.5 ounce / 42 g of anchovy fillets diced fine
- 1 red pepper capsicum tinned (we used tinned Piquillo Peppers)
- ½ white onion diced fine
- 2 tablespoons of freshly chopped parsley
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon of red wine vinegar
- Salt and pepper season to taste
- 1 Fresh baguette cut into ½ inch / 1.25 cm thick slices
Instructions
- Prepare your ingredients and combine them in a bowl and mix well.1.5 ounce / 42 g of anchovy fillets, 1 red pepper, ½ white onion, 2 tablespoons of freshly chopped parsley, 2 tablespoons Extra virgin olive oil, 1 teaspoon of red wine vinegar, Salt and pepper
- Season to taste and refrigerate for at least 2 hours.
- Right before serving, slice and lightly toast your bread and spoon a mouthful of the anchovy mix over the bread.1 Fresh baguette
