Tapas with sun-dried tomato and anchovy pesto
4 servings
15 minutes
Tapas with sun-dried tomato and anchovy pesto is a refined appetizer from Spanish cuisine, combining the intense flavor of dried tomatoes, the spiciness of anchovies, and the freshness of basil. This tapa originates from the tradition of Spanish bars where small snacks are served with wine or beer. The creamy paste made from ground ingredients has a rich, slightly salty taste with nutty notes of pine nuts. Spread on crispy bread, it creates a perfect balance of textures. Radish adds freshness and a hint of spiciness, making the appetizer even more expressive. This tapa can be served as an elegant snack at friendly gatherings or as an accompaniment to wine during leisurely evenings, conveying the atmosphere of cozy Spanish taverns.
1
Carefully take the tomatoes out of the oil, do not spill the oil.
- Sun-dried tomatoes in olive oil: 80 g
2
For the pasta, blend dried tomatoes in oil, basil leaves, pine nuts, anchovies, and 1.5 tablespoons of olive oil from the tomatoes in a food processor.
- Sun-dried tomatoes in olive oil: 80 g
- Green basil leaves: 4 stems
- Pine nuts: 50 g
- Anchovies: 3 pieces
- Sun-dried tomatoes in olive oil: 80 g
3
The consistency should be a paste that can be spread on bread.
4
Grill the thin toast bread in a frying pan.
- Toast bread: 2 pieces
5
Slice the radish into rounds about 5 mm thick.
- Radish: 4 pieces
6
Cut the bread into squares about 2 cm on each side.
7
Spread paste on each piece of bread.
- Sun-dried tomatoes in olive oil: 80 g
8
Pierce a piece of radish with a toothpick (if you place the radish on a mini toast with paste, piercing it will push out all the paste) and then stick the toothpick into the toast.
- Radish: 4 pieces
9
Serve half of the toasts with radish, and half without.