Spanish Montadito Board — Jamón & Anchovy
Crispy toast topped with creamy avocado, salty jamón, and briny anchovies — a no-cook Spanish tapas board that feels fancy but takes 10 minutes. Salty, rich, and perfectly shareable.
- Total time
- 10 min
- Servings
- 2
- Calories
- 310
- Protein
- 12g
Ingredients
- 3 oz Jamón Serrano or Spanish cured ham, thinly sliced
- 8 fillets Anchovy fillets in oil
- 1 whole Ripe avocado
- 8 slices Crusty bread or baguette, sliced 1/2-inch thick
- 2 tbsp Extra-virgin olive oil
- ½ whole Lemon
- ½ tsp Smoked paprika
Instructions
- 1
Toast bread slices under the broiler or in a hot skillet until golden and crispy, ~2 minutes per side.
- 2
Halve the avocado, remove the pit, and scoop into a bowl. Mash with a fork until creamy. Season with salt and a squeeze of lemon.
- 3
Spread a thin layer of mashed avocado onto each warm toast slice.
- 4
Crumple a small piece of jamón onto half the toasts. Lay an anchovy fillet on the other half.
- 5
Drizzle each montadito with a light coat of olive oil and a pinch of smoked paprika.
- 6
Serve immediately on a small board or plate while toast is warm.
Tools you’ll need
- broiler or heavy skillet
- small bowl
- fork
- small serving board or plate
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