Tapas with Tomato Cream and Anchovies
Appetizers Simple Recipes Spanish Fish and Seafood
A simple way to use Spanish tomato cream. To make an assorted platter, instead of anchovies you can use pieces of tuna (canned or confit), fried chorizo slices, avocado pieces or slices of jamón ibérico.
Ingredients
anchovy fillets in oil
tomato cream
baguette slices
olive oil
parsley oil (optional)
Calories: 50 cal / piece
How to prepare tapas with tomato cream and anchovies
- Note: count 2-3 baguette slices per serving; each piece has approximately 50 calories.
- Drizzle the baguette slices with a little oil and toast them on a grill pan, grill or in a toaster.
- Place a generous teaspoon of tomato cream on each slice. Arrange an anchovy fillet on top.
* if the anchovy fillets are very salty, you can desalt them ahead of time in cold water; or just rinse them under running water; then dry them well with paper towels and brush with a little olive oil - If desired, drizzle everything with a little parsley oil so the platter is colorful and cheerful.
