Rolled Anchovy Canapés Recipes

Steps:

• Arrange bread on a serving platter, and brush with olive oil.
• Top each piece of bread with a tomato slice and an anchovy.
• If desired, garnish with freshly chopped parsley or basil.
• Another variation is to mash a clove of garlic and mix with the olive oil before brushing on the bread.

Steps:

• Cut bread into attractive shapes and toast.
• Spread with butter and place an anchovy on each piece.
• On top of each, place a caper flower (made by opening out the petals of each caper with a sharp knife).
• Cut a tiny piece of pimiento and place in center of the caper flower.

Steps:

• Roll out the pastry to a 24 x 26cm rectangle. Brush with a little egg and place 4 spaced-out rows of anchovies over the pastry, parallel to the longest sides. Sprinkle the Parmesan between the rows.
• Roll up the pastry from each long side to meet in the middle, brushing with a little egg to help it stick. Using a very sharp knife, cut into thin slices. Place slices a little apart on a baking sheet lined with baking parchment. Chill for at least 30 mins, or cover with cling film and chill for up to 24 hrs.
• Heat oven to 200C/180C fan/gas 6. Bake for 12-15 mins until the pastry is crisp and golden.

Steps:

• slice all the eggs with an egg slicer. or by hand making as uniform as possible, throw away the bits without the yolk in it.
• select the largest of the egg slices.
• cut the crusts off the bread , and cut the bread into rounds using a cookie cutter that is slightly larger than the egg round.
• butter each round of bread and spread lightly with mayonnaise.
• top each bread round with an egg and top the egg with an anchovy that has been rolled.
• Place on a platter and decorate with parsley sprigs,
• Refrigerate before using.