Delicately marinated boquerones (white anchovy fillets) are paired with crisp, garlicky toasted baguette slices and bright garnishes for a Mediterranean bite that’s tangy, briny, and incredibly moreish. A quintessential Spanish tapa that’s simple, elegant, and deeply flavorful.
In a shallow dish, combine the white anchovy fillets, olive oil, lemon zest, lemon juice, parsley, garlic, and capers (if using).
Gently stir to coat evenly. Season lightly with black pepper (anchovies are salty—taste first).
Cover and marinate in the fridge for at least 30 minutes (up to 2 hours for deeper flavor).
Preheat oven to 375°F (190°C).
Arrange baguette slices on a baking sheet. Brush both sides lightly with olive oil.
Toast for 6–8 minutes, flipping once, until golden and crisp.
Optional: While still warm, rub the top of each toast with a cut clove of garlic for subtle aroma.
Lay the toasts out on a serving platter.
Top each with 1–2 marinated anchovy fillets, allowing the oil and herbs to drip slightly onto the toast.
Garnish with a small piece of parsley, microgreens, or a slice of radish.
Serve immediately, with lemon wedges on the side.
White anchovies (boquerones) are different from salty canned anchovies—they're pickled and much milder in flavor.
Look for them in the refrigerated deli or gourmet seafood section of well-stocked stores.
Serve on warmed platters to keep the toast crisp and anchovies supple.
Add a thin smear of ricotta or aioli under the anchovy for richness.
Swap parsley for chopped chives or tarragon for a herby lift.
Serve open-style, or as a pincho with a skewer and olive.
Drink with: Dry fino sherry, Albariño, or a crisp Cava
Serve alongside: Olives, marcona almonds, or roasted peppers
Occasions: Tapas night, aperitivo, seafood platters, wine bars at home
4 servings