Tinapa toast makes for a great party appetizer, quick breakfast, or tasty merienda. It’s a simple recipe that you can use for almost any occassion, too!
Tinapa Toast Recipe
Salty tinapa and toasted bread? Perfection!
Ingredients
Tinapa Toast Ingredients
- 1 medium red bell pepper
- 1 medium green bell pepper
- 2 medium eggplants
- 1/2 Cup olive oil
- 1 Cup tinapa, shredded
- 2 tablespoons capers drained
- 2 cloves Garlic chopped
- Salt to taste
- ground black pepper to taste
- bagoong balayan to taste, optional
- 10 slices baguette toasted
- 1 Small lemon sliced into thin wedges, optional
Instructions
- Heat a charcoal grill or grill pan over high heat. Grill bell peppers and eggplants until slightly charred and blistered. Place in a bowl and cover with a plate. Once cool enough to handle, peel off skins. Core bell peppers then slice into thin strips. Chop eggplants into small cubes.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Stir-fry tinapa then drain on paper towels.
- Mix tinapa, bell peppers, eggplants, capers, and garlic in a bowl. Add enough olive oil to cover ingredients. Season with salt and pepper. Add bagoong balayan to taste, if using. Allow to rest overnight in the refrigerator for flavors to meld. Serve chilled or warm with baguette slices and lemons, if using, on the side.
Tried this recipe?Let us know how it was!
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