Quince, soft cheese and anchovies
Can of anchovies – Quince meat – Tender cheese
Preparation (Low difficulty)
Cut the quince and cheese into slices. Place on top of the slice of cheese, the slice of quince and place another slice of cheese on top. Cut into squares.
Drain the anchovies and make some curls. We prick each anchovy in each aperitif that we have prepared with the cheese and the quince meat.
Guacamole with anchovies
A can of anchovies – 2 avocados – Small onion – ½ Tomato – Lime (or lemon) – Garlic (to taste) – Salt – Red pepper (optional)
Preparation (Low-Medium Difficulty)
Crush the avocados in a bowl, when we have a uniform paste, add the lemon juice, and optionally, a pinch of red pepper.
Add the onion and chopped tomato and stir thoroughly. In this step we can also season the guacamole, although it may not be necessary. When everything is mixed, add a dash of anchovy oil and to finish, add a little chopped garlic, to taste.
On a toast add a spoonful of guacamole and put a piece of anchovy on top and we would have our aperitif prepared. Another option would be to cut the anchovies in small pieces and mix them with the guacamole.
Tomato caviar with anchovies
Can of anchovies in olive oil – Tomato juice 200 ml – Agar Agar Agar 3g – Rocket – Extra virgin olive oil – Salt – Pepper
Preparation (medium-high difficulty)
Pour the oil into a container and reserve in the fridge. Heat the tomato juice in a saucepan, salt and pepper it and let it boil. Next, add the Agar Agar and stir to mix well. Once dissolved, remove from heat and set aside the juice to be warm.
In a bowl with iced water we put the container with oil that we had reserved in the fridge. Pour the tomato into a kitchen bottle or syringe and pour the tomato drops into the container with oil.
As soon as they come into contact with the cold oil, the Agar Agar will solidify on the spot forming balls the size of the mouthpiece you are using. We will remove the tomato pearls depending on the amount we are going to use.
Let the balls cool in the fridge. Once cold, place them in a few spoons and place the anchovy. Finally, decorate the dish with some leaves of rocket and voilà! Aperitif prepared.
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