Anchovy and Chicken Tomato Tapas
This unique blend of flavors creates a delightful and modern tapas experience.
Equipment
Ingredients
SERVES 10
- 10 slices of artisan baguette
- A dollop of creamy mayonnaise
- 20 anchovy fillets
- 2 roasted red bell peppers sliced into thin strips
- ¼ cup of tomato coulis or thinned tomato paste
- A pinch of ground cayenne pepper
- ¼ cup finely shredded poached chicken
- Fresh flat-leaf parsley finely chopped, for garnish
Instructions
- Preheat your oven to 450°F.
- Place the baguette slices on a baking sheet and toast for about 5 minutes or until they turn crispy.
- Spread a thin layer of creamy mayonnaise on each toasted baguette slice.
- Cut the anchovy fillets into smaller pieces as needed to fit neatly on the toasts, and arrange them on top.
- Spread a little more mayonnaise over the anchovies.
- Take the roasted red bell pepper strips and place one strip on each canapé.
- In a small bowl, combine the tomato coulis and a pinch of ground cayenne pepper.
- Spread approximately 1 teaspoon of this mixture onto each canapé, then sprinkle the finely shredded poached chicken on top.
- Finish with a garnish of finely chopped fresh flat-leaf parsley.
- Serve these delightful tapas at room temperature and impress your guests with this updated classic.
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