Avocado, Egg, and Anchovy Canapé
Canapé de Aguacate, Huevo y AnchoaThis delectable combination of hard-boiled egg and creamy avocado pairs wonderfully with crusty Italian or French country bread. Feel free to adjust the quantities based on the number of servings you need.
Ingredients
Yields: 2 Tapas
- 2 thin slices of long-loaf baguette bread
- Olive oil for brushing
- Fresh flat lettuce leaves torn to fit the bread slices
- 2 crosswise slices of a large hard-boiled egg
- 2 crosswise slices of avocado approximately 1/8-inch thick
- 2 anchovy fillets
- 2 thin strips of jarred piquillo peppers for garnish
Instructions
- Preheat your oven to 350°F.
- Brush a thin layer of olive oil onto the bread slices.
- Place the oiled bread slices on a baking sheet and bake until they turn lightly browned, remembering to turn them once during the process.
- On each toasted bread slice, start with a layer of fresh lettuce leaves.
- Next, add a slice of hard-boiled egg and a slice of creamy avocado.
- Top it off with a savory anchovy fillet and garnish with the thin strips of jarred piquillo peppers.
Notes / Tips / Wine Advice:
Serve and savor the flavors of this Avocado, Egg, and Anchovy Canapé. Enjoy!
