Photo: Mike Kenneally
Montaditos with Boquerones and Olive Relish Recipe
10 ingredients
6 to 8 servings
openrecipes
The Spanish take on crostini, these combine delicate picholine olives with the oft-coveted, subtle white anchovies known as boquerones.What to buy: Boquerones...
Estimated Nutrition (whole recipe, rough)
198
Calories
2g
Protein
14g
Fat
18g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups picholine olives, pitted and coarsely chopped
- 3/4 teaspoon finely chopped salt-packed capers
- 1/4 teaspoon dried red chile flakes
- 1/2 teaspoon finely chopped garlic
- 1/4 cup finely chopped fresh flat-leafed parsley
- Grated zest and juice of 1 orange
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 baguette
- 1 bunch flat-leafed parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes