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Cantabrian Anchovies with Manchego Cheese and Apricot Jam
This hors d'oeuvre assembles quickly, so you can spend more time with guests
This hors d'oeuvre assembles quickly, so you can spend more time with guests
This delightful hors d'oeuvre — called pinxto in the Basque country or tapas in other parts of Spain — comes together very quickly, and is sure to delight.
Ingredients
- Cantabrian Anchovy Fillets
- Manchego cheese*
- Apricot jam
- Sourdough bread
*If you can't find Spanish manchego, substitute pecorino Romano, smoked gouda, asiago, or cheddar.
Directions
The most work you'll have to do is slicing the cheese, but that's not difficult at all, particularly if you have one of those little cheese boards with the slicer built in. Job done.
If you want to get wild, try lightly toasting the bread and melting the cheese. It's not essential, but the theory that melted cheese makes things better has withstood the test of time.
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