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Recipe by Carlos Fuster


4 toasts of bread

8 anchovies



For the cream cheese and olives

150 gr of cream cheese

2 teaspoons of black olive pate


Optional Parmesan cheese

And for the escalivada 1 red pepper 1 green pepper 1 spring onion 1/2 zucchini Vinaigrette with black olive powder


1º On the one hand, in a bowl we put the cream cheese with the olive pate and with a spoon mix it well until it is homogeneous.


2º On the other hand, we toast the slices of bread and prepare the anchovies.


3º Cut the vegetables in julienne strips and sauté them with olive oil until they are tender.

We can give a touch of soy or similar but it is optional of course, while we poach we prepare the vinaigrette.


4º Once we have it, we spread a layer of the cream on the toasts, we put a bed of vegetables and on them the anchovies and season with salt and pepper and enjoy.