Anchovy and Pisto Bocadillos

Metric version of recipe

Yields 8 portions

Ingredient Amount
Baguette slices, sliced on the bias ¼ inch thick 8 slices
Anchovies, boneless, oil packed, rinsed 8 – 16 ea.
Sherry vinegar 2 Tbsp.
Olive oil, extra virgin, divided use 10 Tbsp.
Yellow onion, small-dice 1-1/2 cups
Green pepper, small-dice 1-1/3 cups
Red pepper, small-dice 1-1/4 cups
Zucchini, small-dice 1-1/2 cups
Tomatoes, vine-ripened, (skin and seeds removed), finely chopped 1-1/2 cups
Salt ½ tsp. or as needed
Black pepper, freshly ground ½ tsp. or as needed
Balsamic vinegar, aged 2 tsp.


  1. Preheat the oven to 325°F. Toast the baguette slices on an ungreased baking sheet for 8 to 10 minutes, flipping halfway through, until crisp and dry on the surface but still a bit chewy and soft on the inside.
  2. Toss the anchovy fillets with the sherry vinegar and 2 tablespoons of olive oil. Refrigerate for 6 to 8 hours.
  3. Heat the remaining olive oil in a large, heavy skillet over medium heat and add the onions and peppers. Cook, stirring from time to time, until tender, about 10 minutes. Add the zucchini and tomatoes, season with the salt and pepper, and cook for another 15 minutes, or until the mixture is very tender and fragrant. Taste and adjust seasoning with salt as needed. Remove from the heat.
  4. Dry the anchovies. Top each piece of toast with 2 tablespoons of the vegetable mixture (pisto). Lay 1 to 2 anchovy fillets, depending on size, on top of the pisto. Dress with ¼ teaspoon of balsamic vinegar and serve.

Additional tips

Recipe credit: Patxi Bergara, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace, 2006.

© 2018 The Culinary Institute of America