In Spain, the term matrimonio—meaning “marriage”—refers to the classic pairing of two beloved anchovy preparations: rich, salt-cured anchovies and bright, vinegared boquerones. Together, they create one of the most iconic pintxos found in tapas bars across the country, balancing deep umami flavor with refreshing acidity.

This Matrimonio Tartine comes from Party Tricks, the new cookbook by Anna Hezel. The recipe transforms a simple baguette into a bold centerpiece by layering anchovies, boquerones, and tomato chili butter for a snack that is both elegant and effortless—perfect for entertaining.

The key to this dish is the quality of the seafood. Premium anchovies, aged and packed in olive oil, provide a deeply savory base, while delicate boquerones—fresh anchovies marinated in vinegar—add brightness and contrast. Together they create the striking red-and-silver “marriage” that gives this dish its name.