Marinated anchovy and salmorejo crostini

Tosta de boquerones con salmorejo - marinated anchovies and salmorejo croutons

Marinate prepared white anchovies in chopped parsley + finely sliced garlic + extra virgin olive oil

boquerones

For the salmorejo:
Skin and core ripe tomatoes
Roughly chop and blitz in food processor until smooth
Place cubed white bread (crusts removed) in the tomato and leave to soak for 5 minutes
Add a small clove of garlic + salt + splash of sherry vinegar
Blitz again until smooth
Slowly add extra virgin olive oil until the mix is emulsified, smooth & creamy

Marinate prepared white anchovies, parsley and olive oil

Add a spoonful of salmorejo to the toasted crostini
Top with an anchovy fillet

Tosta de boquerones con salmorejo – marinated anchovies and salmorejo croutons

Roll the leftover anchovy fillets around pimento stuffed olives and secure with a toothpick

Tosta de boquerones con salmorejo – marinated anchovies and salmorejo croutons

Goes well with a  glass of chilled fino sherry

fino

1a

 

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