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!
Lovely clicks and a healthy treat.
Ehi Sarah, how do you do?
I love these tapas (as I love the rest of your blog posts 😀 !)
Have a nice day. Cheers
Jasmine
Those little tapas look so cute. Its nice to have some light finger foods like that in the hot weather (though lately its just been raining).
*kisses* HH