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Anchovies on Toast with Tomato & Olive Oil

Serves 4 Appetizer seafood, Appetizers

Anchovies on Toast with Tomato & Olive Oil

Anchovies on Toast with Tomato & Olive Oil captures the essence of a Mediterranean coastal meal, where the simplicity of ingredients mirrors the simplicity of life by the sea. Typically found on antipasti boards, this dish transitions seamlessly to the home table, delivering the same oceanic flavors and garden freshness without the need for an outing.

Each bite offers a textural contrast between the crusty bread and the silky anchovies, with the ripe tomatoes lending a sweet juiciness that balances the savory depth of the fish. A drizzle of olive oil and a hint of garlic create a harmonious blend, finished with a sprinkle of black pepper and sea salt to awaken the palate.

Ingredients

  • 8 slicescountry or whole-grain bread
  • 16oil-packed anchovy fillets
  • 2ripe tomatoes
  • 60 mlextra virgin olive oil
  • 1 clovegarlic
  • to finishblack pepper
  • to tastefine sea salt

Method

  1. Start by preparing the tomatoes. Rinse and dry the 2 ripe tomatoes, then cut them in half. Use a box grater to grate the cut sides of the tomatoes over a bowl, discarding the skins. You should have a coarse tomato pulp. Season the pulp lightly with fine sea salt to enhance its natural sweetness.
  2. Slice the 8 pieces of country or whole-grain bread about 1 cm thick. If you prefer a more rustic texture, you can leave the crusts on. Set the bread aside on a clean surface, ready for toasting.
  3. Peel the clove of garlic and cut it in half. You will use this to rub on the toasted bread later, imparting a subtle garlic flavor without overpowering the dish.
  4. Heat a large skillet or grill pan over medium-high heat. Once hot, add 30 ml of the extra virgin olive oil, swirling to coat the pan evenly. Place the bread slices in the pan in a single layer, working in batches if necessary. Toast each side until golden brown and crisp, about 2-3 minutes per side, but watch for a deep golden color and a nutty aroma as your cue.
  5. Remove the toasted bread from the pan and immediately rub the cut side of the garlic clove over each slice. The warmth of the bread will help release the garlic's oils, infusing the bread with flavor.
  6. Lay 2 oil-packed anchovy fillets on each slice of garlic-rubbed toast. The anchovies should be evenly spaced for balanced flavor in each bite.
  7. Spoon the seasoned tomato pulp generously over the anchovy-topped toast, allowing some of the juice to soak into the bread. This will add moisture and a burst of fresh flavor.
  8. Drizzle the remaining 30 ml of extra virgin olive oil over the assembled toasts. Finish with a sprinkle of freshly ground black pepper to taste, adding a touch of warmth and complexity. Serve immediately, enjoying the harmony of flavors reminiscent of the Mediterranean coast.