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Tomato with manchego and Cantabrian Anchovies

Tomato with manchego and Cantabrian Anchovies - Easy 3-ingredient tapas recipe

Byron
Tomato with manchego and Cantabrian Anchovies is the tapas recipe you’ve been waiting for! No cooking, no fuss - This easy 3-ingredient tapas recipe you’ll be making all summer!
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Appetizer, Side Dish, tapas
Cuisine Cantabria, Mediterranean, Spain
Servings 2 tapas
Calories 107 kcal

Equipment

  • Wooden cutting board
  • Chef knife
  • Serving plate
  • Cheese knife (optional)

Ingredients

  • 2 Ripe tomatoes sliced
  • 50 g manchego cheese
  • 20 g Anchovy fillets

Instructions
 

  • Slice the tomato into 1cm (½ inch) slices. Add slices to a serving plate
    2 Ripe tomatoes
  • Slice the manchego into small slim wedges no thicker than around ⅛ inch (0.5cm). Add cheese on top of the tomatoes.
    50 g manchego cheese
  • Add a small anchovy fillet on top of each wedge of cheese.
    20 g Anchovy fillets
  • (optional) Drizzle with some oil from the anchovies.
  • Serve!

Notes

Notes:

  • Tomatoes contribute most of the Vitamin C, potassium, and fiber.
  • Manchego brings saturated fat, calcium, and protein.
Anchovies are high in sodium and protein, and contribute iron and omega-3s.
Keyword 5-minute recipe, anchovies, anchovy, Cantabrian anchovy, cheese, Easy tapas, heirloom tomatoes, manchego, no cook recipe, Roma tomatoes, spanish, Spanish tapas, tapas, tomato