Sunday Supper is all about TAPAS today and I could not wait to share this roasted pepper and anchovies recipe that has been a long-standing family favorite for gatherings for more than 40 years. In fact, until a few years ago, I thought that it was one of my Mom’s recipes, but she took her inspiration from Marcella Hazan in one of the first Italian cookbooks that she ever owned.
While this recipe is not technically Spanish tapas, it has the spirit, Mediterranean flavor, and ease of delivery of tapas. Plus, it stands up to being paired with a bottle of red and leisurely conversation as well as it holds up to parties of more than 30. Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold or hot. In select bars in Spain, tapas have evolved into an entire, sophisticated cuisine. In Spain, patrons of tapas can order many different tapas and combine them to make a full meal. Tapas is my favorite kind of small plate and flavorful bite eating.
I am going to share my secret for the optimal delivery of these roasted peppers and anchovies. I love roasted garlic bruschetta but when I was young, I found that the fresh bread smeared with butter (European preferably) and then piled with the peppers, anchovies, and fresh garlic is a decadent delight that may cause you to crave a large plate or the whole plate. If you want to be a bit more fancy, then do the bruschetta, but the fresh rounds of bread will always do in a pinch.
Unexpected guests? I bet you have all the ingredients in house and you can use crackers if you don’t have fresh bread.
Let’s eat, shall we? And don’t forget to join us tonight for the Tapas Twitter Chat live event at 7pm eastern!
Ingredients for the Roasted Peppers and Anchovies (serves 4-6):
- 3 whole roasted red peppers from a jar (unless you have a gas stove and want to do your own!)
- 1 tin of anchovies minced
- 2-3 cloves of garlic minced
- 2-3 tablespoons of Olive Oil
Pat the roasted red peppers dry. Cut into smaller pieces so they are easy to scoop. Spread the peppers on the tray. Add the minced anchovies at regular intervals. Add the minced/pressed garlic across the peppers. Drizzle with Olive Oil. You can drizzle a bit before serving if you prepare this in advance. May be prepared the morning before serving. Serve with 1 -2 loaves of Italian bread or baguettes cut into rounds or with Roasted Garlic Bruschetta below.
Roasted Garlic Bruschetta: Preheat oven to 400 degrees. Slice the bottom off of 3 heads of garlic and peel most of the papery outside. Place the heads of garlic in tin foil and then drizzle approximately 1 teaspoon of Olive Oil onto the exposed cloves of garlic. Wrap the tin foil and roast for about 55 minutes. Check it at 30 – 40 minutes and then continue to check until the garlic is soft at center with a knife and the color is that gorgeous caramel. Cut the loaf of bread into rounds and using butter or olive oil, toast until just golden, approximately 15 minutes. Then smoosh the roasted garlic onto the bread and add the roasted peppers and anchovies.
You are invited to join the Sunday Supper Tastemakers and browse all of the delicious tapas recipes below. Tonight, we are talking Tapas at 7pm eastern in a very special Sunday Supper and live twitter chat event hosted by Caroline’s Cooking and sponsored by Tapa Toro in Orlando, Florida. Tapa Toro combines contemporary Spanish cuisine with a vibrant, energetic atmosphere – bringing a fresh dining experience to the I-Drive 360 area in Orlando, FL. Their unique paella pit, vibrant tapas menu, and extensive selection of imported wines will guide you through a culinary journey of Spanish flavors and culture in the heart of Central Florida. All of the lucky bloggers attending the Food and Wine Conference are actually tweeting AND eating from Tapa Toro!
Para Empezar, Las Tapas (Appetizers/tapas) –
- Apple, Chorizo, and Manchego Crostini by Hezzi-D’s Books and Cooks
- Champiñones al Ajillo by Culinary Adventures with Camilla
- Chorizo and Sweet Potato Spanish Tortilla Bites by Cupcakes & Kale Chips
- Citrus & Fennel Marinated Olives by Go Epicurista
- Clams Casino Dip with Bacon by Girl Abroad
- Crab Enchilado Empanadas with Avocado Cream by Gourmet Everyday
- Deviled Eggs with Shrimp by Our Good Life
- Gambas al Ajillo (Garlic Shrimp) by Pook’s Pantry
- Garlicky Shrimp with Pancetta Olive Oil by Grumpy’s Honeybunch
- Gazpacho Cucumber Bites by A Mind Full Mom
- Gildas Picantes – Spicy Anchovy Olive Skewers by Food Lust People Love
- Herbed and Spiced Almonds by Get the Good Stuff!
- How to make Beef Sweet Sour Meatballs with Pineapple for #SundaySupper by Asian In America
- Manchego Cheese & Chorizo Bites with Saffron Alioli by Hardly A Goddess
- Margarita Ceviche by The Crumby Cupcake
- Pinchos Morunos (Spanish Pork Skewers) with Mojo Picon by Curious Cuisiniere
- Roasted Bell Pepper Goat Cheese Bites by She Loves Biscotti
- Roasted Eggplant and Piquillo Pepper Toasts by Take A Bite Out of Boca
- Roasted Red Peppers and Anchovies with Bruschetta by The Hungry Goddess
- Seared Scallops with Shredded Manchego and a Bleu Cheese Crumble by The Freshman Cook
- Serrano Ham & Goat Cheese Croquettes by My World Simplified
- Serrano Ham Bites with Melon and Cheese by Palatable Pastime
- Shrimp Romesco Bites by Cooking On The Ranch
- Smoked Sardine Crostini by Cindy’s Recipes and Writings
- Spanish Garlic Shrimp by Life Tastes Good
- Tomato Gazpacho With Fried Avocado Bites by Nik Snacks
- Tortilla de Camarones by The Healthy Fit Foodie
- Tortilla Española by Monica’s Table
- White Wine Marinated Steak with Blue Cheese by Caroline’s Cooking
- Zanahorias Aliñadas (Spanish Marinated Carrots) by Tara’s Multicultural Table
Postres (Desserts) –
- Buñuelos de Viento by Dessert Geek
- Chocolate Orange Macarons by Gluten Free Crumbley
- Chocolate Toasts with Apricot Jam by The Wimpy Vegetarian
- Churro Bites with Chocolate Sauce by Angels Home Sweet Homestead
- Churro Cupcakes by Pies and Plots
- Mini Vanilla Flans by That Skinny Chick Can Bake
- Mini Dulce de Leche Cheesecakes by The Redhead Baker
Bebidas (Drinks) –
- Tinto de Verano ~ A Sangria alternative by An Appealing Plan
Plus Alcachofas al Ajillo – Garlicky Artichokes – and Spanish Tapas Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.