These Spanish Anchovies on Olive Oil Toast, known as Reclutas, are one of the most unknown tapas dishes from Spain, but more specifically the province of Jaén. They´re packed with flavors, made with just a couple of ingredients and done in under 20 minutes. Serve this dish next to a couple of ice-cold beers for a taste of Spanish culture.
The secret to this recipe is to use a GREAT olive oil. As it´s what really flavors the entire dish. The province of Jaén, where this dish hails from, is known for making some of the best olive oils in the world. Which is what makes this dish truly shine.
I used a jar of Spanish anchovies in olive oil. Which is the same thing as the canned ones. Either way, no need to use salt in this recipe. As the salt in the anchovies gives this tapas dish the perfect balance of goodness.
TIPS & TRICKS to Make this Recipe: You can serve this tapas dish at room temperature or even chilled. Just don´t add the ingredients over the bread until ready to serve. Otherwise, the crispy bread might get soggy.
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Watch the Video Below on How to Make Spanish Anchovies on Olive Oil Toast
Spanish Anchovies on Olive Oil Toast
- 1/2 cup extra virgin olive oil 120 ml
- 1/2 baguette 6 oz / 160 grams
- 1 tomato
- 1 jar or can anchovies in olive oil 2 oz / 55 grams (net weight)
- handful fresh parsley
Heat a large fry pan with a medium heat and add in the olive oil
In the meantime, cut the baguette into diagonal slices that are 1 inch (2.5 cm) thick, cut the tomato into half moon slices and finely chop the parsley
Once the olive oil is hot but not smoking (important to use a medium heat), add in the slices of baguette, all in a single layer, cook in batches if you have to, fry for 2 minutes per side or until golden fried all around, then transfer into a dish with paper towels
Add the slices of fried baguette into a serving plate, in a single layer, add a slice of tomato over each bread
Open the jar (or can) of anchovies, gently remove them, add 1 to 2 anchovies over each slice of bread, top off with the chopped parsley and pierce each one with a toothpick to hold everything together, enjoy!
Get the Spanish Olive Oil I used to make this Recipe
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