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Anchovy and Pimiento Spread

Canapé de Anchoa y Pimiento
Deel op Facebook Print Recipe

Equipment

  • Small bowl

Ingredients

Preparation Time: At least 2 hours in advance / Yields: 12 to 16 Tapas

  • 3 ounces of canned anchovy fillets finely chopped and drained
  • 2 pimientos finely chopped
  • 1/2 cup of finely chopped Spanish yellow onion
  • 1 tablespoon of finely chopped fresh flat-leaf parsley
  • Freshly ground black pepper to taste
  • 1 tablespoon of extra-virgin olive oil
  • 1 1/4 teaspoons of red wine vinegar
  • 3 to 4 slices of sandwich bread with the crust removed

Instructions

  • In a small bowl, mix together the finely chopped anchovy, pimientos, onion, parsley, and freshly ground black pepper.
  • Stir in the extra-virgin olive oil and red wine vinegar until well combined.
  • Cover the mixture and refrigerate it for at least 2 hours, or you can prepare it in advance and refrigerate it overnight.
  • When ready to serve, spread a thin layer of the prepared mixture onto each bread slice.
  • Cut the bread into 4 triangles each.

Notes & Wine Advice

Arrange the delightful triangles and serve your Anchovy and Pimiento Spread to your guests. Enjoy!
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Course; Fish / Tapas
Cuisine; European / Spain