Anchovy Canapés: 10 Easy Appetizer Ideas

Why use Cantabrian anchovies for canapés

Not all anchovies are created equal. Cantabrian anchovies undergo a curing process of 12 to 18 months, which develops a deep, inimitable umami flavor. They are larger, meatier, and have a characteristic reddish-golden color. For canapés and appetizers, they make the difference between something good and something memorable.

Quality canned anchovies have a slight salty taste but should never be excessively salty: that would be a sign of poor quality or too much time in preservation. The best are preserved in extra virgin olive oil.

1. Classic anchovy canapé with butter

The most elegant and the simplest. In the best taverns of San Sebastián, it is served exactly like this.

Ingredients:

• Cantabrian anchovies in oil
• Toast bread or toasted baguette
• Unsalted butter at room temperature

Preparation:

1. Lightly toast the bread.
2. Spread a generous layer of butter.
3. Place 1-2 anchovy fillets on top.
4. Serve immediately.

The butter counteracts the anchovy's saltiness and creates a perfectly balanced combination. The toasted bread provides the texture that completes it.

2. Toast with anchovy and tomato

The Catalan and Mediterranean version of the anchovy canapé. With pa amb tomàquet as the base.

Ingredients:

• Slices of country bread or baguette
• 1 ripe tomato
• Extra virgin olive oil
• Cantabrian anchovies
• Flaky sea salt (optional)

Preparation:

1. Toast the bread in the oven or toaster.
2. Rub the halved tomato over the toasted bread.
3. Add a drizzle of extra virgin olive oil.
4. Place 2 anchovy fillets diagonally.
5. Finish with a few flakes of salt if the tomato is not very salty.

This is possibly the most popular appetizer in Catalonia and the Valencian Community.

3. Homemade Gildas with Cantabrian Anchovies

The original Basque gilda: anchovy, chili pepper, and olive. An iconic pintxo that can be prepared in 2 minutes.

Ingredients (for 10 gildas):

• 10 Cantabrian anchovy fillets
• 10 pickled guindilla peppers (piparras)
• 10 Manzanilla or Gordal olives
• Extra virgin olive oil

Preparation:

1. On a skewer or toothpick, first thread the guindilla pepper.
2. Roll the anchovy fillet and thread it onto the toothpick.
3. Finish with the olive.
4. Add a drizzle of olive oil on top.

The order matters: the guindilla pepper goes at the bottom, the anchovy in the middle, and the olive closes it. If you want them with extra flavor, add a caper between the anchovy and the olive.

4. Anchovy-stuffed olives

A classic bar staple that you can prepare at home or buy pre-made. They are perfect for snacking.

To make them at home:

• Large pitted Manzanilla olives
• Small anchovy fillets
• Olive oil for preservation

Preparation:

1. Cut each anchovy fillet into pieces that fit inside the olive cavity.
2. Insert a piece of anchovy inside each olive.
3. Place in a jar with olive oil. They can be stored in the refrigerator for up to 2 weeks.

The combination of the olive (with its vegetable fat and bitter note) and the anchovy (umami, salty, intense) is one of the most perfect pairings in Mediterranean gastronomy. They work alone, in gildas, or as a garnish for a gin and tonic.

5. Montadito with anchovy and piquillo pepper

A sweet and savory combination that always works.

Ingredients:

• Baguette or rustic bread slices
• Canned piquillo peppers
• Cantabrian anchovies
• Olive oil

Preparation:

1. Lightly toast the bread.
2. Place half a piquillo pepper on the bread.
3. Add 1-2 anchovy fillets.
4. Finish with a drizzle of olive oil and serve.

The sweetness of the piquillo perfectly balances the intense flavor of the anchovy. It is one of the most popular combinations in bars in the Basque Country and Navarre.

6. Canapé with anchovy and quail egg

An elegant canapé for celebrations and special dinners.

Ingredients:

• Toasted bread or blinis
• Butter or cream cheese
• Cooked quail eggs
• Cantabrian anchovies
• Chopped chives

Preparation:

1. Spread butter or cream cheese on the bread.
2. Place the quail egg cut in half.
3. Add half an anchovy, rolled, on top.
4. Garnish with chopped chives.

7. Coca bread with anchovies (coca de recapte)

The Catalan version of the anchovy appetizer. Perfect for sharing.

Ingredients (for 4 people):

• 1 coca or thin pizza base (or flattened pita bread)
• 2 roasted red peppers
• 1 roasted eggplant
• 10-12 Cantabrian anchovies
• Olive oil

Preparation:

1. Roast the peppers and eggplant (or use canned). Chop or slice.
2. Bake the coca base at 200°C until crispy (10 minutes).
3. Spread the roasted vegetables over the coca.
4. Place the anchovies diagonally.
5. Drizzle with quality olive oil and serve.

8. Anchovies with cream cheese and chives

Quick, creamy, and always a hit. Ideal for an impromptu gathering.

Ingredients:

• Crackers or toasted bread
• Cream cheese like Philadelphia
• Cantabrian anchovies
• Finely chopped chives or red onion
• Black pepper

Preparation:

1. Mix the cream cheese with the chopped chives and black pepper.
2. Spread generously on the crackers.
3. Place a rolled anchovy on top of each cracker.

9. Anchovy montadito with roasted pepper

Like the piquillo montadito but with homemade roasted red pepper, which has more character.

Ingredients:

• Artisan bread slices
• Roasted red peppers (homemade or canned)
• Cantabrian anchovies
• Fresh garlic in thin slices (optional)
• Extra virgin olive oil

Preparation:

1. Toast the bread directly or in the oven.
2. Place strips of roasted pepper.
3. Add the anchovy and garlic slices if using.
4. Drizzle with quality olive oil.

10. Anchovy platter for appetizers

No preparation needed: the most elegant way to serve premium quality anchovies.

For the platter:

• Open can or tub of Cantabrian anchovies
• Bread with tomato
• Block of butter
• Green and black olives
• Pickled guindilla peppers
• Sliced cured cheese

Serve the open can of anchovies directly on the platter. Each diner takes their own canapé. This is the method used by the best Basque restaurants: letting the anchovy speak for itself.

Frequently asked questions about anchovy canapés