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Roasted Vegetable Canapes with Anchovy and Olive Paste

From Penelope Casas, Delicioso

Serves: 8-10 canapes


  • 1 red bell pepper
  • 3/4 lb. eggplant
  • 1 small tomato, halved
  • salt
  • ground pepper
  • 1 tbs. thyme leaves, or 1/2 tsp. dried thyme
  • 1 tbs. extra virgin olive oil
  • 8-10 1/2-inch bread slices, cut from long, narrow loaf
  • thyme leaves or parsley for garnish
  • Garum:
    • 8 anchovy fillets
    • 2 cloves garlic, minced
    • 2 tsp. capers
    • 12 cured black olives, minced
    • 1/4 tsp. sherry vinegar
    • 1 tsp. extra virgin olive oil


  1. Arrange red pepper, eggplant, and halved tomato in a roasting pan, and cook in 500F oven, turning the pepper and eggplant once, for about 20 minutes, or until skin of pepper browns and separates from flesh. Cool.
  2. Peel, core, and seed pepper. Peel eggplant, cut in half, scrape out most seeds, then dice pepper and eggplant. Chop tomato, removing as much skin as possible. Mix all vegetables together in a bowl with salt, pepper, thyme, and olive oil.
  3. Put ingredients for garum into food processor or mortar and mash to a paste.
  4. Arrange bread slices on cookie sheet and toast in 350F oven for about 5 minutes, or until crisp but not brown.
  5. Spread thin coat of garum on bread slices, then spoon vegetable mixture on top. Garnish with thyme or parsley.


Keywords: Spanish, Tapas, .