# Ingredientes:
→ Anchovy Marinade
01 - 200 g fresh or high-quality white anchovy fillets (boquerones)
02 - 3 tbsp white wine vinegar
03 - 2 tbsp lemon juice
04 - 4 tbsp extra virgin olive oil
05 - 1 garlic clove, thinly sliced
06 - 1 tbsp chopped fresh parsley
07 - Salt, to taste
08 - Freshly ground black pepper, to taste
→ Pintxo Assembly
09 - 1 small baguette, sliced into 12 thin rounds
10 - 2 tbsp olive oil (for brushing)
11 - 6 piquillo peppers (jarred), cut into strips
12 - 12 green olives, pitted
13 - Fresh parsley leaves, for garnish
14 - Toothpicks or small skewers
# Instrucciones:
01 - If using fresh anchovies, rinse and pat dry. In a shallow dish, combine white wine vinegar, lemon juice, olive oil, garlic, parsley, salt, and pepper. Add the anchovies and marinate for 2–4 hours in the refrigerator.
02 - Lightly toast baguette slices by brushing with olive oil and broiling or grilling until golden.
03 - Place a strip of piquillo pepper on each baguette slice, followed by a marinated anchovy and a green olive. Secure with a toothpick or skewer.
04 - Garnish with fresh parsley and serve chilled or at room temperature.
