Spanish Cuisine
Crunchy Bread with Romesco and Anchovies
An exquisite Catalan tapas combining the crunchy texture of toasted bread, the velvety sweetness of the iconic Romesco sauce, and the powerful savory umami accent of anchovy fillets. The Romesco, made from roasted tomatoes, sweet bell peppers, and toasted almonds, sets a deep nutty-vegetable background that beautifully highlights the sea-flavored fish. This appetizer perfectly recreates the atmosphere of an authentic Spanish tapas bar, surprising you with an ideal balance of sweetness, light acidity, and a vibrant salty note in every single bite.
Dishday
Recipe overview
- Total time
- 1 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 210 kcal
- Protein
- 7 g
- Fat
- 11 g
- Carbs
- 21 g
- Fiber
- 2.2 g
Step by step
Method
- 01
Make the Romesco sauce
Make the Romesco sauce: roast the bell pepper and tomatoes whole in the oven at 200°C until black charred spots appear on the pepper. Transfer the vegetables to a bowl covered with wrap for 10 minutes, then easily peel off the skin and remove the seeds.
- 02
In a blender bowl, place the cleaned flesh of the roasted pep…
In a blender bowl, place the cleaned flesh of the roasted pepper and tomatoes, add the toasted almonds, peeled garlic cloves, smoked paprika, and sherry vinegar. Blend until uniform, gradually pouring in the olive oil to obtain a thick, paste-like sauce.
- 03
Slice the rustic bread or baguette into medium-thick portione…
Slice the rustic bread or baguette into medium-thick portioned slices. Toast them in a dry grill pan or toaster until beautiful golden-brown grill marks and a firm, crunchy crust appear.
- 04
Generously spread the prepared Romesco sauce onto each crunch…
Generously spread the prepared Romesco sauce onto each crunchy toast, distributing it in an even, thick layer across the entire surface of the bread crumb.
- 05
Remove the anchovy fillets from the oil, dry slightly with a…
Remove the anchovy fillets from the oil, dry slightly with a paper towel, and carefully lay 1-2 fish onto each prepared toast on top of the Romesco sauce layer.
Dishday
Useful advice
Cooking tip
For the Romesco sauce, it is very important to thoroughly toast the almonds in a dry pan until a pronounced nutty aroma develops — this will give the sauce its characteristic depth. To keep the texture authentic, do not strain it; it should maintain a slightly grainy structure from the crushed nuts.
How to serve
Generously spread the Romesco sauce onto the still-warm, freshly toasted bread slices. Place the anchovy fillets on top in a wave-like manner and garnish with a few microgreen leaves or a drop of olive oil. Serve immediately while the bread maintains its thunderous crunch.
How to store
Assembled toasts cannot be stored as the bread will quickly turn soggy from the sauce. However, the Romesco sauce itself keeps beautifully in a sealed jar in the refrigerator for up to 5 days, becoming even more flavorful over time, making it an ideal prep option.
Note
The original Catalan recipe calls for a specific dried pepper called 'ora', but at home it can be successfully replaced with high-quality roasted sweet bell peppers combined with smoked paprika for that authentic smoky note.
