Usuba
Tapas with Sundried Tomato and Anchovy Pesto
Crispy bread slices with fragrant paste made from sun-dried tomatoes, anchovies, and pine nuts. The paste is versatile: perfect for sandwiches, appetizers, and open-faced sandwiches. Thin bread grilled to perfection doesn't overpower the pesto flavor, while radish adds freshness and crunch.
- Total
- 15 min
- Standard serving
- 78.8 g
Ingredients
Total 6
Instructions
- 1
Step 1
Carefully remove the sun-dried tomatoes from the oil. Do not pour out the oil — it will be needed for the pesto.
- 2
Step 2
In a food processor, finely chop the sun-dried tomatoes, basil leaves, pine nuts, and anchovies. Add 1.5 tablespoons of olive oil from under the tomatoes.
- 3
Step 3
Whip until you reach a smooth consistency that spreads easily on bread.
- 4
Step 4
Slice the bread lengthwise into thin slices. Grill them on a griddle until crispy.
- 5
Step 5
Slice the radishes into rounds approximately 5 mm thick.
- 6
Step 6
Cut the fried bread into squares with sides of approximately 2 cm.
- 7
Step 7
Spread each slice of bread with tomato and anchovy paste.
- 8
Step 8
Pierce the radish circle with a toothpick, then insert it into the toast with paste. This will prevent the paste from being squeezed out when pressed.
- 9
Step 9
Serve tapas: half with radish, half without.
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