Mediterranean Anchovy and Pimiento Tapenade
Ingredients
- 3 ounces canned anchovy fillets drained and finely chopped
- 2 roasted red peppers pimientos, finely chopped
- 1/2 cup finely chopped Spanish yellow onion
- 1 tablespoon finely chopped fresh parsley
- Freshly ground black pepper to taste
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon red wine vinegar
- 4 slices sandwich bread crusts removed
Instructions
- In a mixing bowl, combine the finely chopped anchovy fillets, roasted red peppers, chopped onion, parsley, and a dash of freshly ground black pepper.
- Add the olive oil and red wine vinegar to the mixture.
- Stir well to combine all ingredients thoroughly.
- Cover the bowl and refrigerate the mixture for at least 2 hours or overnight to allow the flavors to meld.
- Once chilled, spread a thin layer of the anchovy and pimiento mixture on each slice of crustless bread.
- Cut each bread slice into 4 triangles.
Notes & Wine Advice
Serve the prepared canapés as a flavorful appetizer or part of a tapas selection.
Nutrition values
Calories: 90 kcal