Canapé de Aguacate, Huevo y AnchoaThis 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.
Avocado, Egg, and Anchovy Canapé
Canapé de Aguacate, Huevo y AnchoaThis 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.
Ingredients
Yields: 2 Tapas
- 2 thin slices of long-loaf baguette bread
- Olive oil for brushing
- Fresh flat lettuce leaves torn to fit the bread slices
- 2 crosswise slices of a large hard-boiled egg
- 2 crosswise slices of avocado approximately 1/8-inch thick
- 2 anchovy fillets
- 2 thin strips of jarred piquillo peppers for garnish
Instructions
- 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 & Wine Advice
Serve and savor the flavors of this Avocado, Egg, and Anchovy Canapé. Enjoy!