ANCHOVY-WRAPPED OLIVES
These salty and briny little snacks are prepared using only two ingredients, but pack a major flavor punch. The anchovies add an umami richness to the briny olives which pair perfectly with a pre-dinner cocktail.
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 12 anchovy-wrapped olives
Number Of Ingredients 0
Steps:
- Lay 12 anchovy fillets on a paper towel and gently pat dry. Wrap each anchovy around a garlic-stuffed green olive, then skewer with a toothpick or cocktail pick.
ANCHOVY AND OLIVE CANAPE (TAILGATING)
Categories Olive
Number Of Ingredients 6
Steps:
- In a blender puree the olives, anchovies, egg yoke butter and cheese. If you prefer the canape a little moister, drizzle in some olive oil.
ANCHOVY AND GARLIC TOAST
With just a few high-quality ingredients and less than 10 minutes, you can make this appetizer. "Delicious" doesn't even begin to describe this: If I'm starting with this, then I know the rest of the meal will knock your socks off.
Provided by Antonia Lofaso
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler. Put the halved baguette on a baking sheet. Rub the cut sides with the garlic clove, then drizzle with the olive oil and spread the butter on evenly.
- Place the cut anchovies evenly on the bread and broil until brown and bubbly, about 4 minutes. Cut into 12 even pieces, crunch some salt over the top and sprinkle with chopped parsley.
NIçOISE TOASTS
These bite-sized, crostini-like mouthfuls are packed with robust Mediterranean flavours including anchovies, capers and olives
Provided by Justine Pattison
Categories Buffet, Canapes, Snack, Starter
Time 50m
Yield Makes 24
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Place the bread slices on a large baking tray in a single layer and drizzle over 1 tbsp extra virgin olive oil. Bake for 10-12 mins or until dry, taking care not to let them burn or become too hard.
- Heat the remaining oil in a medium non-stick frying pan and cook the anchovies, garlic and onion for 3-4 mins over a low heat until well softened, stirring until the anchovies break up. Add the tomatoes, purée, capers and chilli flakes, and cook over a low heat for 10-15 mins, stirring regularly, until the sauce is thick. Leave to cool for 15 mins.
- Once cool, spread a little tomato sauce on each piece of bread and top with half an olive. Sprinkle with the Parmesan, then cover and chill for up to 24 hrs until ready to reheat.
- Heat oven to 200C/180C fan/gas 6. Put the toasts on a parchment-lined baking tray (or two) and bake for 8 mins or until hot throughout. To serve, garnish with basil and a drizzle of extra virgin olive oil.
Nutrition Facts : Calories 53 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
ANCHOVY PALMIERS
Roll puff pastry up with anchovies and Parmesan cheese and bake to create a simple but impressive nibble or canapé
Provided by Mary Cadogan
Categories Buffet, Starter
Time 25m
Yield Makes 16
Number Of Ingredients 4
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.
Nutrition Facts : Calories 85 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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