S de anchoa con queso de cabra y aceite de pimentón

Go to Image S anchovy with goat's cheese and paprika oil
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Serves 4:

  • 1 fresh goat's cheese
  • Rye bread
  • Stuffed olives
  • Cantabrian anchovies
  • Hard-boiled egg yolk
  • Paprika oil
  • Fresh chives

Cut a slice of goat's cheese, 2x2, and with a little oil, grill it on a soft griddle. We also prepare a small slice of toasted bread and toast it on the griddle.

While it is being toasted, stick the tip of an anchovy on a toothpick, then an olive and wrap it around the olive and stick the anchovy on it again; then stick another olive on it and the anchovy again. With this we form a banderilla, as we can see in the photograph, with that of the Sport.

We assemble the block of cheese and next to it the small piece of toast. Stick the anchovy banderilla into the cheese, leaning towards the toast, but standing upright. Sprinkle with egg yolk and finish with paprika oil. We can finish off with a fresh aromatic herb; mint or basil, for example.