Spice Road Spices
Artisan Spice Merchants

The Art of Flavour


Spanish Catalan Tapas with Anchovies, Roasted Garlic, Oregano and Tomato.


  • 100g Butter – softened to room temperature

  • 3 x tins 48g flat anchovies in olive oil – reserve 1 x tin

  • 1/2 x Whole garlic bulb cut sideways - refer photo this page

  • 3 x Medium/large tomatoes

  • Olive oil

  • 1 x Teaspoon ground Mediterranean oregano

  • 1/2 x Teaspoon ground cinnamon

  • 1/2 x Teaspoon white pepper- substitute ground black pepper if needed

  • 1/2 x Teaspoon ground nutmeg

  • Salt to taste and diet

  • 1 x Baguette or similar bread


First wrap the half garlic bulb in foil, cover with a little olive oil and bake at 180c for 35 minutes. The roasted garlic cloves will have a wonderful flavour and be soft and easily spread – this can be done the day before. Refer Recipe - Bits and Pieces

Cut the tomatoes into quarters and place in a blender with the butter, anchovies, olive oil and the spices and lightly blend to a medium textured paste. Place in a bowl.

The paste should not be too runny so allow the paste to drain over a fine sieve This easily done in advance.

Next toast the bread slices then lightly cover with olive oil and liberally rub the roasted garlic cloves over the warm bread, spreading evenly before adding the drained anchovy paste to fully cover the bread.

Now from the reserved anchovy tin place a whole anchovy length wise over the bread and serve.

Comments: After roasting the garlic and spreading on the bread you will have roasted garlic cloves left over. Wrap these in the foil you used for baking and refrigerate. They will easily last two weeks.