Anchoas con Membrillo - Anchovies with Membrillo


This simple yet splendid tapa is created by layering the saltiness of anchovies with the sweetness of membrillo (quince paste).  Quince is a Mediterranean fruit recorded back to Medieval times that is the European predecessor to the apple. Due to its dry flesh and astringent tart flavor, it is better consumed cooked than raw - as in the case of membrillo.  Anchovies are small fish that pretty much enjoy a cult status in Spain.  To learn more about anchovies, check out my article Obsessed with Anchovies.

Makes 12 tapas

3 slices brioche bread, about 3/4 inch (1.5 cm) thick

6 oz (180 grams) anchovies, packed in oil

4 oz (120 grams) quince paste (membrillo)


Preheat oven to 250° F


Cut the crust off each slice of brioche bread.  Cut each slice into half and then cut each half in half to yield four rectangular slices of brioche.  Place the brioche on a baking sheet and in the oven for about 10-15 minutes and toast lightly.


Cut the membrillo in 12 slices and place one slice on each piece of brioche.  Then lay two anchovy fillets on top of the membrillo.