Boquerones Toast Straight from Napa

If you follow me on social media, you know that Kevin and I travel to Napa every few months. Napa is my happy place. It’s the perfect place for good food, wine, sun, fresh produce, and did I mention wine?  

Since we visit so often, we have become regulars at a few local establishments. One of these is the Tapas bar ZuZu right in the heart of downtown Napa on Main Street. We just had to try this restaurant because of the name. My first cat’s name was ZuZu, which was short for zucchini.

Once we stepped into this small local place, we felt like we had been transported to Europe. It’s a small space with an upstairs community table. They don’t take reservations and it’s typically always busy, but you can always get a seat.

The food is based on Spanish tapas and I’ve never been disappointed. From my first visit, I became addicted — and I mean addicted — to the boquerones. Boquerones are Spanish cured white anchovies. They are delicious on their own or in salads. The chefs at ZuZu take the boquerones and add more amazing flavors. It’s heaven.

The dish starts off with fresh, delicious grilled bread slices. Next, they slather a nice amount of a fresh remoulade sauce, layered next with slices of fresh boiled eggs. Then, the boquerones and topped with a good amount of large fresh parsley leaves.

I order a few of these every time we are at ZuZu. After this last trip, I decided I needed to replicate this dish at home. It’s very easy and surprising. My version tastes almost as good as the original and transports me right back to ZuZu. I’m sure I’ll make this a few more times prior to my next visit to Napa when I can have authentic dish!

Boquerones Toast

2015-05-28 10:45:23

Write a review

Save Recipe

Print

Ingredients

1. Thick slices of good fresh bakery bread, such as Grand Central’s Como.
2. Remoulade sauce (recipe follows)
3. 3 slices hard boiled egg per slice*
4. 2-3 boquerones per slice
5. fresh chives
6. fresh flat leaf parsley leaves
7. coarse salt and pepper
8. olive oil

Remoulade Sauce

1. ¾ cup good mayonnaise
2. 1 teaspoon horseradish
3. 1 teaspoon Dijon mustard
4. 1 teaspoon coarse grained mustard

To make Remoulade Sauce

1. ¾ cup good mayonnaise
2. 1 teaspoon horseradish
3. 1 teaspoon Dijon mustard
4. 1 teaspoon coarse grained mustard
5. 2 tablespoons chopped capers
6. salt and pepper to taste

To make boquerones toast

1. Heat grill.
2. Slice the bread into ¾ inch to 1 inch thick slices, drizzle with olive oil.
3. Grill oiled side down for a minute or so, flip and grill other side till both sides have grilled marks and are toasted, but not burnt.
4. Slather each toast with the remoulade sauce and then layer it with the egg*, boquerones, and then sprinkle with salt and pepper, minced chives, and a light drizzle of olive oil. Top with and handful of fresh parsley leaves.

Notes

1. *For hard boiled egg, (1 egg makes 2 toasts) place in a saucepan cover with cold water by an inch and bring to a gradual boil. Cover and remove from heat and let sit for 10-11 minutes. Remove from hot water and place into a cold water bath. Once cooled, gently peel each egg and slice.

By Shaun Myrick

Adapted from ZuZu Napa

Adapted from ZuZu Napa

Shaun Myrick https://www.shaunmyrick.com/