Pintxos with Anchovy and Tomato (Pintxos con Anchoas y Tomate)
Great with a nice glass of red wine. If the anchovies are too salty, just wash them in milk before using them.
Alternatively you can use tumaca – perfectly complements the taste of the anchovy.
You can find the tumaca recipe here.
| Prep Time | 15 minutes |
| Servings |
persons
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Ingredients
- 1 Anchovy (canned of in a jar)
- Crusty bread like baguette
- tomatoes (alternatively you can use Tumaca)
- Oregano
- Olives
- Extra virgin olive oil
- Salt
- Black Pepper
- Toothpicks
Ingredients
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Instructions
- Dice the tomatoes into little pieces and put them in a bowl.
- Season them with some black pepper, salt and oregano and a little olive oil.
- Spread the seasoned diced tomatoes onto a slice of bread, and add 1-2 anchovy, depending on the size.
- Skewer an olive with a toothpick and stick the toothpick through the anchovy and the bread.
Recipe Notes
If you are going to make the version with tumaca: use ample tumaca and leave out the pepper, salt and olive oil.
Credit: tapasandpinchos.com
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