Pepper and Boquerón Tapas

Name: Pepper and Boquerón Tapas
Total time: 900 s
Yield: Serves 3 servings
Ingredients: For the vinaigrette; 1 small piece Italian green pepper; 1 small piece Italian red pepper; 1 small piece fresh scallion; 1 tablespoon vinegar; 3 tablespoons olive oil; Salt to taste; For 8 tapas; 8 slices baguette, cut on the bias; 8 boquerones (marinated white anchovies); 4 Italian green peppers

Fini Bautista Angulo @finibautista

Pepper and Boquerón Tapas

Fini Bautista Angulo @finibautista

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Ingredients

15 minutes

Serves 3 servings

For the vinaigrette
1small piece Italian green pepper
1small piece Italian red pepper
1small piece fresh scallion
1 tablespoonvinegar
3 tablespoonsolive oil
Salt to taste
For 8 tapas
8 slicesbaguette, cut on the bias
8boquerones (marinated white anchovies)
4Italian green peppers

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Steps

15 minutes

1

I bought the boquerones already marinated in vinegar, but if you want to prepare them yourself, just open them, remove the backbone, and cover them with white wine vinegar for at least one hour. Then, place them on paper towels to dry, transfer them to a container, cover with olive oil, and set aside until ready to assemble the tapas.
2

In a skillet with a little olive oil, cook the green peppers (cut in half) until softened. While still hot, peel off the skins.
3

Finely dice the green pepper, red pepper, and scallion. Place them in a bowl, add one part vinegar and three parts olive oil, season with salt to taste, and mix well. Set aside.
4

Slice the baguette on the bias and toast the slices. Once toasted, top each with a piece of green pepper, then two boquerones, and finish with the vinaigrette. Serve immediately.