Boquerones with Piquillos & Olives Tapas
Makes 5 Servings
These tapas are smoky, sweet, fruity & savory with the umami-rich body of boquerones (white anchovies).
- 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.