Toast with tomato and anchovies

Toast with tomato and anchovies

Pane e pomodoro con le acciughe

By
From
Acquacotta
Serves
4
Photographer
Emiko Davies; Lauren Bamford

This is so simple it really doesn’t need a recipe. It’s more of an idea and it can be adjusted to your taste. A tomato, cut in half, is rubbed over the bread until it is stained pink (even toasting it is optional). It needs only a sprinkle of salt and pepper and good olive oil. If you really wanted, you could embellish it – some fresh basil, some garlic (if you don’t mind the persistence of raw garlic on your breath). Instead of salt, I like to drape anchovy fillets, dripping with oil, over mine. It’s a punchy merenda (afternoon snack) that goes well with a very cold glass of dry white wine, but it is also the perfect lunch or even dinner on those hot days when you don’t feel like cooking anything or eating much at all.

Ingredients

Quantity Ingredient
4 slices tuscan bread, around 1 cm thick, (or crusty white loaf)
1 garlic clove, (optional)
1 tomato, halved
1-2 tablespoons extra-virgin olive oil
8 anchovy fillets packed in oil, drained

Method

  1. Grill the slices of bread on both sides until crisp and warm. If using garlic, rub once over each piece of bread. Rub the tomato half over each slice of bread until pink and drizzle with the olive oil. Drape over two anchovy fillets on each piece of bread. Some freshly ground black pepper is nice too, but I usually forego the salt. Serve immediately while still warm.

Note

  • Elsewhere, I usually advocate salt-packed anchovies – see the recipe for Pizza Gigliese and Pizza Rossa con Salsa Verde. But here, I prefer the soft, limp, oily versions that practically start melting when they hit the warm bread.
Tags:
Italian
Tuscany
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