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Recipe by Carlos Fuster
4 toasts of bread
8 anchovies
AOVE
For the cream cheese and olives
150 gr of cream cheese
2 teaspoons of black olive pate
Optional Parmesan cheese
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.