Montaditos with Boquerones and Olive Relish Recipe
The Spanish take on crostini, these combine delicate picholine olives with the oft-coveted, subtle white anchovies known as boquerones.
What to buy: Boquerones are tender white anchovies from the Cantabrian coast in northern Spain, usually packed in vinegar and olive oil. Like much of the canned fish and seafood of Spain, they are legendary, and it is well worth the effort to get them, either by mail order or at a local specialty shop. Here is one way to serve these delicious and unique anchovies, very simple and great for cocktail parties. The olive relish keeps well in an airtight container in the refrigerator.
For the relish:
- 1 1/2 cups picholine olives, pitted and coarsely chopped
- 3/4 teaspoon finely chopped salt-packed capers
- 1/4 teaspoon dried red chile flakes
- 1/2 teaspoon finely chopped garlic
- 1/4 cup finely chopped fresh flat-leafed parsley
- Grated zest and juice of 1 orange
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 baguette
- 1 bunch flat-leafed parsley
- Thoroughly mix together all of the ingredients in a medium bowl.
- Cut baguette on the diagonal into 1/4-inch-thick slices. Spread each slice with relish, then top with a few leaves of parsley and an anchovy fillet.
Beverage pairing: Pazo de Señorans Albariño, Spain. This is the kind of dish for which Albariño was invented. This dry, mineral-driven wine is also a tight bundle of juicy fruit, with lime, apple, and tangerine notes all coalescing. There’s acidity to match both the boquerones (if they’ve been pickled) and garlic, while the citrus in the wine embraces the orange zest.
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