Montaditos de Anchoa y Pimiento (Anchovy and Roasted Pepper Toasts)
Why this recipe works
- Fast assembly: Using canned roasted peppers and anchovy fillets keeps the preparation short while still delivering bold flavour.
- Crisp and silky: Cooling the toast briefly before topping helps keep the bread crisp against the soft roasted pepper.
- Bright finish: Lemon zest and juice cut through the saltiness of the anchovies and lift the sweetness of the peppers.
Get the most out of this recipe
Ingredient notes
- Choose good anchovies: Anchovies are the dominant flavour, so use fillets with a clean savoury taste rather than an overly harsh saltiness.
- Dry the peppers well: Patting the roasted peppers dry before slicing prevents excess liquid from softening the toast.
Texture tips
- Keep the toast crisp: Let the bread cool for a minute before adding the oil and toppings, and assemble just before serving.
Authenticity notes
- Tapas-style serving: Montaditos are small Spanish open sandwiches, often served as bar snacks or sharing bites rather than a large main dish.
- Bite-size option: Using baguette gives smaller pieces that are closer to classic bar-style montaditos.
Make-ahead tips
- Prepare components separately: Keep the toast, peppers and anchovies separate if preparing ahead, then assemble shortly before serving for the best texture.
Equipment you'll need
Ingredients
Instructions
- Toast the bread until lightly golden, then set it on a board to cool for 1 minute so it stays crisp.
- In a small bowl, mix the olive oil with the garlic and parsley. Finely grate in a little lemon zest, then squeeze in 1 tsp lemon juice.
- Pat the roasted peppers dry, then cut them into strips that fit the toast. Brush each toast with the garlic-parsley oil.
- Top each toast with a strip of pepper and 2 anchovy fillets. Finish with a tiny squeeze of lemon juice and serve at room temperature.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- If your anchovy fillets are very salty, give them a quick rinse and pat dry before topping the toasts.
- For the best texture, let the toast cool slightly before topping so the bread stays crisp.
Substitutions
- Replace crusty white bread with baguette for smaller, more traditional bite-size montaditos.
- Replace fresh parsley with fresh basil for a softer, sweeter herb note.
Storage
- Refrigerate up to 1 days
- These are best eaten straight away. If needed, store the toppings and toast separately in the fridge, then assemble just before serving to keep the bread crisp.
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Recipe overview
- Servings: 2 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Fish Gluten Wheat
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