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Pepper, tomato, anchovy and arugula crostini Recipe
Pepper, tomato, anchovy and arugula crostini
Mauro Colagreco, restaurant Mirazur à Menton
Flavors of Menton
Total time: more than 2 hours

See the chef's note

Difficulty: Easy
Chef's Note

This tapas was created by Mauro Colagreco to accompany the Ricardito, the official cocktail of the summer Grand Fooding®. "It had to be based on fish and Mediterranean vegetables," said the chef of the Mirazur, "because, to me, Ricard and the sea are inseparable."

These tapas are very easy to make. The dried tomatoes and grilled peppers can be prepared in advance.

For 4 servings

- 4 anchovy fillets in oil
- 1 red pepper
- 2 Roma tomatoes
- olive oil
- 250 g (9 oz.) arugula
- 1 bunch of rosemary
- 1 bunch of thyme
- 1 multi-grain baguette

Arugula purée

  1. Blanch the arugula in salted water.
  2. Mix in a blender until very smooth, gradually adding the olive oil to emulsify.

Confit pepper

  1. Roast the red pepper in the oven (about 40 minutes), peel and seed, and marinate in oil with the aromatic herbs.
  2. Finish cooking for 20 minutes in an 80° C (175° F) oven for 20 minutes; cut into strips.

Half-dried tomato

  1. Blanch and peel the tomatoes, quarter them, remove the core, place on a baking sheet and brush with olive oil.
  2. Add the aromatic herbs, dry in a 90° C (180° F) oven for 2-3 hours and cut into strips.

Crostini and presentation

  1. Slice the baguette 5 mm (1/4") thick; brush with olive oil; add a pinch of salt and toast lightly under the broiler.
  2. In the center of the crostini, place a dollop of arugula purée. Crisscross a strip of pepper, then a strip of tomato, then an anchovy, and finally a strip of tomato.
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