Montaditos with Fava Beans, Piquillo Relish, Boquerones, Sun Dried Tomatoes and Goat Cheese

This dinner started with some leftover meatballs from the previous night.  These were jumbo meatballs served in tomato sauce over spaghetti noodles.  I didn't really feel like pasta again, so I pretended that the meatballs were the cocktail sized ones that I like to serve as a tapas course.  To go with the meatballs, I blanched fava beans that I picked up at the Davis Farmers Market.  I dressed them with a lemon vinaigrette and topped them with grated pecorino romano.  For the Piquillo Relish, I diced some jarred piquillo peppers with chopped capers and garlic.  I simply drained the anchovies and slivered the sun dried tomatoes.  To serve, I toasted slices from a baguette.

This was a hit with my family.  An unexpectedly tasty topping was fava beans on goat cheese.  I'm going to have to explore that flavor combination further...