Best 5 Anchovy And Olive Canape Tailgating Recipes

Whether you're a seasoned tailgater or a newbie, finding the perfect recipe to tantalize your taste buds and impress your fellow fans can be a daunting task. With the anchovy and olive canape, you can elevate your tailgating experience to new heights. This delightful appetizer combines the briny flavor of anchovies, the savory tang of olives, and a host of other ingredients to create a bite-sized delicacy that is sure to leave a lasting impression.

Let's cook with our recipes!

ANCHOVY AND OLIVE CANAPE (TAILGATING)

ANCHOVY AND OLIVE CANAPE (TAILGATING) image

Categories Olive

Number Of Ingredients 6

Ingredients

1/2 can Anchovies
1 Egg Yoke
24 Oil cured olives (pitted)
1/4 C. Unsalted butter
1/2 C. Parmigiano Reggiano cheese
Olive oil to taste

Steps:

In a blender puree the olives, anchovies, egg yoke butter and cheese. If you prefer the canape a little moister, drizzle in some olive oil.

CANAPES DE ANCHOA (ANCHOVY CANAPES)

Canapes de Anchoa (Anchovy Canapes) image

Make and share this Canapes de Anchoa (Anchovy Canapes) recipe from Food.com.

Provided by canarygirl

Categories Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

1 loaf crusty French bread, sliced in thin slices on the diagonal
1/4-1/3 cup extra virgin olive oil (about)
2 -3 ripe tomatoes, sliced
2 cans anchovies, drained

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.

Nutrition Facts : Calories 294.1, Fat 11.3, SaturatedFat 1.8, Sodium 462.6, Carbohydrate 40.8, Fiber 2.8, Sugar 1.3, Protein 7

CANAPES WITH PIQUILLO PEPPERS AND ANCHOVIES

Canapes with Piquillo Peppers and Anchovies image

Piquillo peppers are wood-roasted peppers from Spain, sold in cans or jars. If you cannot find them, substitute homemade roasted peppers or canned "pimientos."

Yield makes 4 servings

Number Of Ingredients 5

Ingredients

Eight thick slices (roughly 3/4 inch) French or Italian bread, cut in half
1 teaspoon minced garlic
8 piquillo peppers, cut in half, or 4 or 5 roasted peppers (page 234)
16 anchovies
Extra virgin olive oil

Steps:

Lightly toast the bread. Top each piece with a tiny bit of garlic, then layer with a piece of piquillo and an anchovy. Drizzle with a little anchovy oil and/or olive oil. Serve within an hour.

ANCHOVY PALMIERS

Anchovy palmiers image

Roll puff pastry up with anchovies and Parmesan cheese and bake to create a simple but impressive nibble or canapé

Provided by Mary Cadogan

Categories Buffet, Starter

Time 25m

Yield Makes 16

Number Of Ingredients 4

Ingredients

250g puff pastry from a block
1 egg , beaten
50g can anchovy , drained
4 heaped tbsp finely grated parmesan

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.

Nutrition Facts : Calories 85 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 3 grams protein, Sodium 0.5 milligram of sodium

CAULIFLOWER, ANCHOVY AND OLIVE SALAD

Cauliflower, Anchovy and Olive salad image

I make this salad for work functions, sometimes using half cauli and half broccoli. It's ok to make the day before too. Don't tell anyone about the anchovies and they won't notice!

Provided by JustJanS

Categories Cauliflower

Time 33m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 heads cauliflower, chopped
160 g pitted black olives, chopped
90 g capers, drained
1 medium red Spanish onion, finely chopped
1/2 cup finely chopped flat leaf parsley
3 tablespoons fresh basil, finely chopped
1 (56 g) can anchovy fillets, drained and chopped
80 ml lemon juice
60 ml balsamic vinegar
2 cloves garlic, crushed
310 ml olive oil

Steps:

Boil, steam or microwave cauliflower until tender (about 3 minutes).
Drain, rinse under cold water, drain well.
Combine cauliflower with remaining ingredients in a bowl and add dressing; mix well.
DRESSING: Combine all ingredients in a jar, and shake well.

Tips:

Choose fresh anchovies: Look for anchovies that are plump and have a silvery sheen. Avoid any that are discolored or have a slimy texture.
Use high-quality olive oil: Extra virgin olive oil is the best choice for this recipe, as it has a robust flavor that will complement the anchovies and olives.
Toast the bread before assembling the canapés: This will help them to stay crispy and prevent them from becoming soggy.
Don't overcrowd the canapés: Place just a few anchovies and olives on each canapé so that they are easy to eat.
Serve the canapés immediately: This will ensure that they are at their best flavor and texture.

Conclusion:

Anchovy and olive canapés are a delicious and easy-to-make appetizer that is perfect for any occasion. With just a few simple ingredients, you can create a snack that is both flavorful and elegant. These canapés are also a great way to use up leftover anchovies and olives. So next time you're looking for a quick and easy appetizer, give these anchovy and olive canapés a try!