Vida Recetas Editorial
Discover how to prepare an anchovy and guacamole coca, a recipe by chef Paco Roncero that turns a simple sandwich into an elegant and flavorful appetizer. This coca is perfect for surprising your guests at a casual gathering or enjoying at home as a quick and delicious bite.
The coca is a crispy bread base, typical of Mediterranean cuisine, topped with various ingredients. In this version, toasted ciabatta bread is spread with a generous layer of creamy guacamole, topped with high-quality anchovies, and finished with a thin line of olive paste. The result is a combination of textures and flavors: the smoothness of avocado, the intense taste of the fish, and the salty touch of olives.
It is an ideal option for those looking for a quick appetizer to assemble, as the ingredients are easy to find and the preparation is minimal if you already have the guacamole and olive paste ready. In addition, it is an original way to present a sandwich that will please both adults and children.
Cook
10 min
Servings
4
Toast the bread and cut it into rectangles one centimeter or one and a half centimeters wide. And we spread it well with guacamole, which forms a layer.
On each strip we put an anchovy and, on it, a little olive grove, lengthwise.
And we have an appetizer that is quick to assemble (if we make guacamole and olive oil it will take longer) and very tasty. Share if you liked it and, if you do, upload the photo!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 10 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
