Carpaccio De Tomate / Boquerones Recipe

Prepare tomatoes

Core and thinly slice the heirloom tomatoes into rounds about 2–3 mm thick. Use a very sharp knife or a mandoline set to a thin setting to achieve even slices.

Arrange slices

On a large serving platter or four individual plates, arrange the tomato slices in a single overlapping layer to cover the surface, making a visually appealing carpaccio.

Season tomatoes

Lightly drizzle 2 tablespoons extra-virgin olive oil evenly over the tomatoes, then sprinkle 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper, and 1 tablespoon lemon juice evenly over the slices. Let the tomatoes rest at room temperature for 5–10 minutes to allow flavors to bloom.

Prepare boquerones

If your boquerones are packed in vinegar, drain and gently pat them dry with paper towels. Lay the fillets out on a small plate.

Place anchovies on carpaccio

Tuck the drained boquerones across the tomato slices, spacing them evenly (about 2 per serving or 8 total) so each portion gets a fillet or two.

Add caperberries

Distribute the large caperberries around and atop the tomato carpaccio. If desired, trim long stems, or leave them intact for presentation.

Shave cheese

Using a vegetable peeler, shave thin ribbons of Parmigiano-Reggiano over the entire dish until you have about 40 g of cheese evenly distributed.

Drizzle garlic oil

Warm (or use at room temperature) 2 tablespoons garlic-infused oil and lightly drizzle over the tomatoes, anchovies, and cheese. The garlic oil provides a pronounced but gentle garlic note without raw garlic bite.

Add herbs and optional items

Scatter fresh basil leaves and, if using, microgreens or baby arugula over the top. Finish with a light dusting of cracked red pepper flakes if you want a touch of heat.

Taste and adjust: check for seasoning and add a small additional sprinkle of sea salt or a tiny drizzle of olive oil if needed. Serve immediately at room temperature so the flavors of tomato and anchovy are bright.

Portioning: serve as an appetizer for 4, allowing each guest to enjoy a mix of tomato, boquerón, caperberry and Parmesan in each bite.