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Categories:
picholine olives salt red chile garlic flat-leafed parsley orange extra-virgin olive oil freshly ground black pepper baguette flat-leafed parsley Boquerones
Viewed: 57 - Published at: 5 years agoIngredients
- 1 1/2 cups picholine olives, pitted and coarsely chopped
- 3/4 teaspoon finely chopped salt-packed capers
- 1/4 teaspoon dried red chile flakes
- 1/2 teaspoon finely chopped garlic
- 1/4 cup finely chopped fresh flat-leafed parsley
- Grated zest and juice of 1 orange
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 baguette
- 1 bunch flat-leafed parsley
- Boquerones
Method
- Thoroughly mix together all of the ingredients in a medium bowl.
- Cut baguette on the diagonal into 1/4-inch-thick slices.
- Spread each slice with relish, then top with a few leaves of parsley and an anchovy fillet.
