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Avocado, Egg, and Anchovy Canapé
Canapé de Aguacate, Huevo y Anchoa
This 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.
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Ingrediënten
Yields: 2 Tapas
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2
thin slices
of long-loaf
baguette bread
▢
Olive oil for brushing
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Fresh flat lettuce leaves
torn to fit the bread slices
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2
crosswise slices of a large hard-boiled egg
▢
2
crosswise slices of avocado
approximately 1/8-inch thick
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2
anchovy fillets
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2
thin strips of jarred piquillo peppers for garnish
Instructies
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!
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Recipe Category
Eggs
/
Fish / Seafood
/
Tapas
Country
European
/
Spain