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Recipe Detail Page
Avocado & Anchovy Toasts
Holiday 2015
The mild taste of the avocado contrasts with the salty anchovies, making a delightful tapa. You can substitute the olive oil for the oil fromthe anchovy can for a stronger taste if desired.
Serves 4
4 slices country bread or egg bread
½ cup (125 mL) chopped tomato
3 tbsp (45 mL) mayonnaise
1 tbsp (15 mL) Spanish extra virgin olive oil
2 anchovy fillets, finely chopped
Salt and freshly ground pepper
1 avocado, peeled and cubed
1 tbsp (15 mL) lemon juice
Maldon salt to finish
½ cup (125 mL) chopped tomato
3 tbsp (45 mL) mayonnaise
1 tbsp (15 mL) Spanish extra virgin olive oil
2 anchovy fillets, finely chopped
Salt and freshly ground pepper
1 avocado, peeled and cubed
1 tbsp (15 mL) lemon juice
Maldon salt to finish
1 Toast bread until crisp and golden. Trim anddiscard crusts.
2 Purée together tomato, mayonnaise and2 tsp (10 mL) olive oil. Stir in anchovy. Seasonwith salt and pepper. Set aside.
3 Mash together avocado, lemon juice and remaining1 tsp (5 mL) olive oil. Season with saltand pepper.
4 Spread avocado mixture evenly over toastsand drizzle each with tomato-anchovy mayonnaise.Cut each toast into quarters and sprinklewith Maldon salt.
2 Purée together tomato, mayonnaise and2 tsp (10 mL) olive oil. Stir in anchovy. Seasonwith salt and pepper. Set aside.
3 Mash together avocado, lemon juice and remaining1 tsp (5 mL) olive oil. Season with saltand pepper.
4 Spread avocado mixture evenly over toastsand drizzle each with tomato-anchovy mayonnaise.Cut each toast into quarters and sprinklewith Maldon salt.
Serves 4
