Got Canned Anchovies? Make this Amazing Tapas Dish from Spain

Von Spain on a Fork · 15 Min.

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Zubereitung

1. Heat the olive oil in a large frying pan over medium heat.
2. Cut the baguette into diagonal slices about 2.5 cm (1 inch) thick, slice the tomato into half-moons and finely chop the parsley.
3. When the oil is hot but not smoking, fry the bread in a single layer, in batches if needed, for 2 minutes per side or until golden all over.
4. Drain the fried bread on paper towels.
5. Arrange the bread on a serving plate in one layer and top each slice with a tomato slice.
6. Open the anchovy tin, lift out the anchovies gently and place 1 to 2 on each slice.
7. Scatter with chopped parsley and secure each with a toothpick.

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