Anchovy and Pimiento Spread
Canapé de Anchoa y Pimiento
Equipment
Ingredients
Preparation Time: At least 2 hours in advance / Yields: 12 to 16 Tapas
- 3 ounces of canned anchovy fillets finely chopped and drained
- 2 pimientos finely chopped
- ½ cup of finely chopped Spanish yellow onion
- 1 tablespoon of finely chopped fresh flat-leaf parsley
- Freshly ground black pepper to taste
- 1 tablespoon of extra-virgin olive oil
- 1 ¼ teaspoons of red wine vinegar
- 3 to 4 slices of sandwich bread with the crust removed
Instructions
- In a small bowl, mix together the finely chopped anchovy, pimientos, onion, parsley, and freshly ground black pepper.
- Stir in the extra-virgin olive oil and red wine vinegar until well combined.
- Cover the mixture and refrigerate it for at least 2 hours, or you can prepare it in advance and refrigerate it overnight.
- When ready to serve, spread a thin layer of the prepared mixture onto each bread slice.
- Cut the bread into 4 triangles each.
Notes / Tips / Wine Advice:
Arrange the delightful triangles and serve your Anchovy and Pimiento Spread to your guests. Enjoy!
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