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.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH ANCHOVIES I USED
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Watch the Video Below on How to Make Spanish Anchovies on Olive Oil Toast
Spanish Anchovies on Olive Oil Toast
Ingredients
- 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
- toothpicks
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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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
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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
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Add the slices of fried baguette into a serving plate, in a single layer, add a slice of tomato over each bread
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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!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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MiserableOldFart
I think the Spanish used a different type of anchovy in their tapas, a whole cleaned anchovy product that has a lot less salt and a very different flavor. Perhaps there are people out there who are Spanish or have had tapas anchovies?
05 . Apr . 2024I ordered some by mistake, thinking I was getting the kind of fillets in your recipe, and now have a case of these very interesting canned fish. Had to order a separate case of fillets for my pizzas, but the other ones, are much more mild and can be used differently and will be..
Spain on a Fork
The ones you are talking about are boquerones, which are anchovies cured in vinegar, the ones used in this recipe are just typical canned anchovies in olive oil 🙂 Much love
06 . Apr . 2024Barbara Molnar
We are having a Spanish Christmas and your recipes will be the highlight of our dinner.
27 . Nov . 2023Thank you so much
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
27 . Nov . 2023Ramya
Cant wait to make this soon for me can i use tofu i never had spanish anchovies on olive oil toast before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
08 . Nov . 2023Spain on a Fork
Sounds great Ramya! Much love 🙂
09 . Nov . 2023