Anchovy Canapes Recipes

Steps:

• Arrange bread on a serving platter, and brush with olive oil.
• Top each piece of bread with a tomato slice and an anchovy.
• If desired, garnish with freshly chopped parsley or basil.
• Another variation is to mash a clove of garlic and mix with the olive oil before brushing on the bread.

Steps:

• Roll out the pastry to a 24 x 26cm rectangle. Brush with a little egg and place 4 spaced-out rows of anchovies over the pastry, parallel to the longest sides. Sprinkle the Parmesan between the rows.
• Roll up the pastry from each long side to meet in the middle, brushing with a little egg to help it stick. Using a very sharp knife, cut into thin slices. Place slices a little apart on a baking sheet lined with baking parchment. Chill for at least 30 mins, or cover with cling film and chill for up to 24 hrs.
• Heat oven to 200C/180C fan/gas 6. Bake for 12-15 mins until the pastry is crisp and golden.

Steps:

• Use blender or food processor to puree all ingredients (except bread) into a smooth paste.
• Trim sliced bread into large square without crusts.
• Place a layer of paste on one slice, top with remaining slice and cut into four squares or triangles.

Steps:

• slice all the eggs with an egg slicer. or by hand making as uniform as possible, throw away the bits without the yolk in it.
• select the largest of the egg slices.
• cut the crusts off the bread , and cut the bread into rounds using a cookie cutter that is slightly larger than the egg round.
• butter each round of bread and spread lightly with mayonnaise.
• top each bread round with an egg and top the egg with an anchovy that has been rolled.
• Place on a platter and decorate with parsley sprigs,
• Refrigerate before using.

Steps:

• Lightly toast bread. Top each piece with a tiny bit of garlic, then layer with a piece of piquillo and an anchovy. Drizzle with a little olive oil. Serve within one hour.