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Home > Restaurants > Recipes > Tosta de Boquerones

Tosta de Boquerones

Provided by: Chef Luis Bollo
Served at: Meigas

  • Type of Dish: Appetizers, Small Plates
  • Servings: 12
  • Cuisine: Spanish/Portuguese
  • Reader Rating: Write a Review

Photo by Mary Ellen Bartley
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2 tablespoons aïoli (1 thin slice of garlic puréed with mayonnaise)
12 1/4-inch-thick slices day-old baguette, brushed with oil and fried or toasted until crisp and golden on both sides
12 to 14 fillets of marinated white anchovies (available at Dean & DeLuca)
2 ounces salmon roe (4 tablespoons)
1 tablespoon pitted, minced black olives, preferably Calamata
Extra-virgin Spanish olive oil
2 roma tomatoes, peeled and diced very small (optional)
2 teaspoons thinly sliced chives
12 little sprigs chervil


Spread a little aïoli over each piece of toast. Make a teardrop of the anchovy by bringing the ends together and placing on top of the aïoli. Fill the centers with salmon roe, sprinkle with a few of the chopped olives, and dot with oil. Garnish with tomatoes, chives, and chervil.

(Published 2000)

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