If you’re not familiar with the Spanish marinated white anchovies, called boquerones, you deserve to get acquainted. They’re nothing like the pungent dark ones in tins that are commonly draped over pizza. Boquerones have a mild, almost pickled flavor that Chef Sean Takaki, of Pourtal Wine Tasting Bar in Santa Monica, Calif., cleverly offsets here with shavings of Beaufort, a firm raw cow’s milk cheese from the Haute Savoie. The cheese has a smooth texture and slight acid finish. If you can’t find Beaufort, feel free to substitute a French Cantal, or try the
Tarentaise made by Spring Brook Farm in Vermont.