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Tapa with Roasted Pepper, Onion and Anchovy

A divine snack to serve with pre-braai drinks. Prepare the caramelised onion and roast peppers in advance or buy out.
Tapa with Roasted Pepper, Onion and Anchovy
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You Will Need:

Caramelised onion
  • ¼ cup (60 ml) olive oil
  • 3 onions, cut into half slices
  • 1 t (5 ml) Ina Paarman's Green Onion Seasoning
  • 1 T (15 ml) sugar
Assembly
  • 1 small French loaf, sliced on the diagonal
  • olive oil
  • 1 x 125 g Ina Paarman's Roasted Red Pepper Pesto
  • caramelised onion (recipe below)
  • red pepper strips (recipe below)
  • 50 g tin anchovy fillets
  • green olives, pipped and sliced into rings
  • freshly ground black pepper
Roast peppers

Method:

Caramelised onion

Mix all the ingredients together in a medium size saucepan. Cover first with a round of baking paper and then with a tight fitting lid.

Simmer on the lowest heat for 1 hour until the onions are meltingly soft and creamy. Remember to stir now and again

Roast peppers

Blacken the skins of the red peppers by turning them over an open gas flame or bake at 220 °C on a rack over a roasting pan for about 20 minutes until blistered and blackening on the outside. Don't be concerned, the skin must be scorched very black. Cover and leave to sweat and cool. Remove skins and pips and cut into strips lengthways. Season with Garlic Pepper Seasoning.

Assembly

Lightly toast the bread. Drizzle with a little olive oil.

Spread Roasted Red Pepper Pesto generously over the toasted bread.

Top with caramelised onion.

Add red pepper strips, anchovy fillets and green olives.

Finish off with freshly ground black pepper.

Tapa with Roasted Pepper, Onion and Anchovy

A divine snack to serve with pre-braai drinks. Prepare the caramelised onion and roast peppers in advance or buy out.
Tapa with Roasted Pepper, Onion and Anchovy

You Will Need:

Caramelised onion
  • ¼ cup (60 ml) olive oil
  • 3 onions, cut into half slices
  • 1 t (5 ml) Ina Paarman's Green Onion Seasoning
  • 1 T (15 ml) sugar
Roast peppers
Assembly
  • 1 small French loaf, sliced on the diagonal
  • olive oil
  • 1 x 125 g Ina Paarman's Roasted Red Pepper Pesto
  • caramelised onion (recipe below)
  • red pepper strips (recipe below)
  • 50 g tin anchovy fillets
  • green olives, pipped and sliced into rings
  • freshly ground black pepper

Method:

Caramelised onion

Mix all the ingredients together in a medium size saucepan. Cover first with a round of baking paper and then with a tight fitting lid.

Simmer on the lowest heat for 1 hour until the onions are meltingly soft and creamy. Remember to stir now and again

Roast peppers

Blacken the skins of the red peppers by turning them over an open gas flame or bake at 220 °C on a rack over a roasting pan for about 20 minutes until blistered and blackening on the outside. Don't be concerned, the skin must be scorched very black. Cover and leave to sweat and cool. Remove skins and pips and cut into strips lengthways. Season with Garlic Pepper Seasoning.

Assembly

Lightly toast the bread. Drizzle with a little olive oil.

Spread Roasted Red Pepper Pesto generously over the toasted bread.

Top with caramelised onion.

Add red pepper strips, anchovy fillets and green olives.

Finish off with freshly ground black pepper.

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