Tapas with Sun-Dried Tomato and Anchovy Pesto
⏳ Time
15 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
This paste is also great for sandwiches, for example, with eggplant or meat, as a base layer. I recommend slicing the bread lengthwise before toasting it on the grill; the thinner, the better. This way, the bread won't overpower the flavor of the pesto.
Ingredients
- Sun-Dried Tomatoes - 2.8 oz
- Anchovies - 3 pieces
- Fresh basil leaves - 4 stems
- Pistachios - 1.8 oz
- Sourdough Bread - 2 slices
- Turnips - 4 pieces
Step by Step guide
Step 1
Carefully remove the tomatoes from the oil, do not discard the oil.
Step 2
For the paste, blend the sun-dried tomatoes in oil, basil leaves, pine nuts, anchovies, and 1.5 tablespoons of the oil from the tomatoes in a food processor.
Step 3
The consistency should be a paste that can be spread on bread.
Step 4
Grill the thin slices of toast bread in a skillet.
Step 5
Slice the radishes into rounds about 5 mm thick.
Step 6
Cut the bread into squares approximately 2 cm on each side.
Step 7
Spread the paste on each piece of bread.
Step 8
Pierce a piece of radish with a toothpick (if you place the radish on the mini toast with the paste, piercing it with the toothpick will push out all the paste) and then stick the toothpick into the toast.
Step 9
Serve half of the toasts with radish and half without.
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