Boquerones Recipe
spanish white anchovy, crispy cured pork, tomato, piparra peppers, mustard greens, on house rye bread (2pcs)
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Bread
Lightly toast the rye bread slices until golden brown. Drizzle a little olive oil on each slice and set aside.
- 2
Prepare the Toppings
Slice the tomato into thin rounds. If using whole piparra peppers, slice them in half lengthwise. Chop the mustard greens roughly.
- 3
Assemble the Boquerones
On each slice of toasted rye bread, layer the following: a few slices of crispy cured pork, followed by a layer of tomato, then the Spanish white anchovies, piparra peppers, and mustard greens.
- 4
Season
Drizzle with a little more olive oil, and season with salt and black pepper to taste.
- 5
Serve
Cut each slice in half to create 2 pieces and serve immediately as appetizers.