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Fig, Anchovy and Cheese Tapa (Tapa de Higos, Anchoas y Queso)

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Fresh figs and goat cheese make for a simple yet flavorful tapa.

You can make the cheese spread ahead of time, but have it at room temperature so you can spread it easy on the just-toasted bread.

Fig, Anchovy and Cheese Tapa (Tapa de Higos, Anchoas y Queso)

3 canned anchovy fillets, drained
½ clove garlic
3 ½ ounces goat cheese
2 slices thick country-style bread, quartered
Olive or sunflower oil
9 ounces figs, peeled and coarsely chopped

Preheat the broiler to high. Pound the anchovies, garlic and cheese with a pestle in a large mortar, or process briefly in a blender, until well blended, then set aside.

Toast the bread slices for 2 minutes on each side, or until golden brown. Brush each with oil on one side, then spread with the anchovy mixture and top with pieces of fig. Serve immediately or the toast will become soggy.

Makes 4 servings.

From “The Book of Tapas” by Simone and Inés Ortega

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