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Laminate the semi-frozen bread with a sausage cutter, defrost and mould on a silicone mat, brush one side with olive oil and use a base to shape them in the oven. Bake at 160ºC until golden brown.
Spread the tapenade CorpaChef on the finger of toast, place the Corpa boqueron anchovies and finely chopped green and red peppers and scallions.
See video: http://www.youtube.com/watch?v=-7450L0BRY0
CorpaChef marinated anchovies