Today, another dish with beetroot. Bocquerones, hardly a recipe but my own creation, look more aesthetically pleasing using rosebud beetroots. You could use any kind of pearl mozzarella, my choice was a basil flavoured one from the pre-packed deli section at Morrison’s.
It might not be authentically Spanish but I have wanted to assemble something on sticks including anchovy ever since seeing them a Sainsbury’s magazine feature on tapas several summers ago. Bocquerone, so far as I can establish, is the Spanish word for anchovy rather than a recipe itself but these appetisers were called bocquerones in the magazine and the name has stuck in my head. It’s now my word to denote an appetiser featuring rolled anchovy and whatever other items you have to hand on a stick.
What would you like to thread on a stick? For a more traditional cheese and pineapple pairing with a twist, checkout my posh version of Cheese and Pineapple Sticks using dried pineapple chips.
Easy Tapas Bocquerones With Beetroot
Ingredients
- 16 anchovies vacuum packed in oil or vinegar, rather than canned
- 16 cornichons drained
- 16 ball mozzarella small bitesize balls - I used a basil flavoured version from Morrisons
- 16 ball beetroot pickled and drained, "rosebud" variety by Baxters - or cut up larger beetroot
Instructions
- An assembly job rather than recipe. Thread rolled up anchovies, cocktail onions, pearl mozzarella, cornichons onto cocktail sticks. Ta-da!
love your photos! I love that tapas picture! Your photography skills are improving by leaps & bound!
Wow, I am very intrigued by the skewers – what unique flavors! The salsa sounds very tasty as well – will have to give both of these a try. Love your photos too – Cheers!
Beautiful tapas, Sarah! 🙂 I love your "on-a-stick" assembly. 🙂 And the salsa is bright and richly colored. I really like apples and beets together so I know I'd like this!! 🙂 Hope you have a beautiful week. 🙂