Ingredients

• 180 g sour cream
• 80 g Greek yogurt
• 12 yellow cherry tomatoes
• 4 slices of wholemeal loaf or crusty bread
• 4 anchovy fillets in oil
• 2 radishes
• 2 eggplant beads
• 1 bunch of rocket
• anchovy paste
• flour
• marjoram
• peanut oil
• extra virgin olive oil
• salt
• pepper

To prepare canapes with vegetables, sour cream and anchovies, mix the sour cream with the yogurt and 2 teaspoons of anchovy paste.
Peel cherry tomatoes and cut them into quarters; salt them slightly.
Wash the aubergines and cut them into very thin slices. Flour and fry them by immersing them in hot peanut oil for 2-3 minutes, then drain them on kitchen paper.
Peel radishes and cut them into very thin slices. Also wash the arugula.
toast lightly the slices of bread in a pan and garnish them starting with the cream; continue with cherry tomatoes, radishes and arugula leaves and complete with the aubergine slices and the chopped anchovy fillets.

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