Ingredients
6
16 Ortiz Anchovy fillets in olive oil
200 g cream cheese
50 g pickled piparras (green chili peppers from the Basque region)
50 g small gherkins
16 white bread mini toasts
About this recipe:
The secret to the perfect cheese texture: The cream cheese softens instantly when beaten with a fork so that it mixes well with the pickles. It should then be placed in a piping bag and left to rest in the refrigerator for at least 30 minutes so that it can retake shape.
1
Slice the piparras into thin rings (set aside two tablespoons for the final garnish). Chop the gherkins, setting aside eight pieces to be cut lengthwise.
2
Lightly beat the cheese with a fork and add the peppers and gherkins. Mix well and place the mixture in a piping bag with a thick star nozzle. Set aside for a few minutes in the refrigerator.
3
Using the piping bag, create a cream cheese rosette in the center of each toast and surround it with an Ortiz Anchovy fillet. Repeat the operation with the rest of the mini toasts. Garnish with the remaining piparras and gherkins and serve immediately.
Pinchos, Montaditos, Tapas, canapés, appetizers or finger food… There are so many names for those delicious little snacks that are hard to resist! Pinchos have become a symbol of Spanish cuisine and are culinary gems decorated with typical products of our cuisine and are usually placed on a cocktail stick. In this case, the anchovy is the star of this irresistible montadito (topped mini toasts).
