TAPAS Anchovy toasts with caramelized onions and pimientos recipe

TAPAS Anchovy toasts with caramelized onions and pimientos recipe


  • Pimiento Spread:
  • ⅓ cup jarred pimiento peppers
  • ⅓ cup toasted, cubed bread
  • ⅓ chopped walnuts, toasted
  • 1 garlic clove
  • ¾ teaspoon red vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon smoked paprika
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • Caramelized Onions:
  • 1 teaspoon olive oil
  • 1 small onion, sliced vertically
  • Toast:
  • 4 bite-size slices of bread or baguette
  • 8 anchovies Ortiz
  • Olive oil for drizzling
  • Garlic powder for sprinkling


  1. Pimiento Spread:
  2. Throw the peppers, toast, walnuts, and garlic clove into the food processor and process until smooth. Add in the red vinegar, salt, paprika and cayenne pepper and process until combined. With the motor running, slowly drizzle in the two tablespoons olive oil, until incorporated.
  3. Caramelized Onions:
  4. Heat the olive oil in a medium skillet on medium high heat. Add the onions and cook, stirring frequently to avoid browning, for 5 minutes. Once the onions are tender, turn the heat down to medium low and cook for 30 minutes, or until caramelized, stirring occasionally.
  5. Toast:
  6. Toast the bread or baguette slices. Drizzle with olive oil and sprinkle with garlic powder.
  7. Spread the pimiento spread evenly on each slice of toast. Top with caramelized onions. Finally, top with two anchovy slices per toast. Enjoy!

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