This time I bring you for recipes a some Tudela buds with anchovies and cheese, an incoming that can well serve as a plate or as an appetizer, because it is fresh and with a lot of flavor. Now that it is hot and that we prepare dinners with friends and family this appetizer of lettuce buds with cheese and anchovies will surely like. The buds make base instead of a toast and thus the dish is much lighter. But we can always change the ingredients and make canapés varied, we will surely surprise. So, do not miss many other rich recipes such as my blog target = _blank rel = nofollowcocinando with Montse.
| 🚻 4 Diners | 🕘 15m | 🍵 Centralness | 🤯 Low Disturbance |
| Ingredients to make tudela buds with anchovies and cheese: |
| 1 bag of tudela 1 packet of cheese rulo de goat 2 cans of anchovies 1 can of piquillo peppers 1 can Sal 1 pinch of pepper 1 jet of olive oil 1 jet of vinegar |
| ADDITIONAL CHARACTERISTICS: Cheap cost, without cooking |
Ingredients to make tudela buds with anchovies and cheese:
1. The first step to start preparing these tudela and cheese buds is to put the lettuce butt to soak in cold water. We will leave them 5 minutes.
2. On the other hand, we are chopping tomatoes and onions.
3. Next, we put the chopped vegetables in a bowl and season them with a little oil and vinegar to taste.
4. Then we remove everything and put a little salt and pepper to our liking too.
5. Next, we take out the buds out of the water and drain well. We cut them into slices.
6. Then we put them in a fountain, cut the goat cheese into slices and we are putting them on each butt.
7. Above the cheese lettuce buds we put the anchovies.
8. Later we chop the olives and make strips of the piquillo peppers, and we are placing it on top of the Tudela buds with anchovies and cheese.
9. In the bowl where we have everything minced and hillground we put some parsley or coriander. We remove it well. This will be the vinaigrette for the bodks with anchovies
10. Then we will season our lettuce buds with cheese and anchovies with this vinaigrette. And they will be ready! We can serve these tudela buds with anchovies and cheese as incoming and then put a cod in green sauce or grilled marinated squid as a main dish.
