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Manzanilla Tapenade with Boquerones
Preparation
Method
Slice the baguette into 1/4“ pieces.
Spread the romesco evenly over each slice of bread.
Carefully separate fillets of anchovy and place on top of the tapenade sauce.
Manzanilla Tapenade
Add all ingredients to the workbowl of a food processor fitted with a metal blade. Pulse until everything is evenly chopped. You can leave it more coarse for spooning on top of things or grind it up a little more to use as a dip or sauce. It is a matter of personal preference.
Preparation: Chef Grant van Gameren
15 minutes
- 1/4 cup of Manzanilla tapenade sauce
- 1 baguette sliced
- 4 fillets of boquerones (marinated white anchovy bought at any Spanish speciality store)
- Manzanilla tapenade sauce ingredients:
- 2 cups of drained Manzanilla olives with pimentos
- 4 tbs extra virgin olive oil
- 3 tbs drained brined capers, plus a little of their brine
- 1/4 cup of Manzanilla tapenade sauce
- 1 baguette sliced
- 4 fillets of boquerones (marinated white anchovy bought at any Spanish speciality store)
- Manzanilla tapenade sauce ingredients:
- 2 cups of drained Manzanilla olives with pimentos
- 4 tbs extra virgin olive oil
- 3 tbs drained brined capers, plus a little of their brine
- 1/4 cup of Manzanilla tapenade sauce
- 1 baguette sliced
- 4 fillets of boquerones (marinated white anchovy bought at any Spanish speciality store)
- Manzanilla tapenade sauce ingredients:
- 2 cups of drained Manzanilla olives with pimentos
- 4 tbs extra virgin olive oil
- 3 tbs drained brined capers, plus a little of their brine