Boquerones with Piquillos & Olives Tapas
These tapas are smoky, sweet, fruity & savory with the umami-rich body of boquerones (white anchovies).
Ingredients: Makes 5 Servings
Five Baguette Slices, toasted
5 Piquillo Peppers, drained, deseeded & diced
10 Boquerones, drained, rinsed & gently patted dry
5 Arbequina Olives
Smoked Arbequina Olive Oil
- Drizzle the boquerones with the smoked olive oil & gently turn them to coat.
- Form the diced piquillo into quenelles (how to make quenelles). Put one on top of each bread round.
- Encircle each quenelle with two of the boquerones fillets (one on each side).
- Move the constructed tapas to a serving plate. Top each one with an arbequina olive. Serve.