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Anchovy and Chicken Tomato Tapas
This unique blend of flavors creates a delightful and modern tapas experience.
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Equipment
small bowl
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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Recipe Category
Chicken
/
Fish / Seafood
/
Tapas
Country
European
/
Spain