Tomato anchovy toast

(16 pcs)


16 slices Italian bread

(Focaccia or ciabatta)

3 garlic cloves

8 ripe tomatoes

4 tablespoons olive oil extra vierge

100 gr anchovy fillet

pepper and salt

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How to prepare:

Toast the bread golden brown.

Rub the warm bread on both sides with the halved garlic cloves.

Cut a tomato in half and rub over one side of the toast, so juice and seeds stay on the bread (but do not soak the bread).

Cut the rest of the tomatoes very small and spread the toast.

Sprinkle each slice toast with oil and garnish with some strips of anchovy fillet.

Sprinkle salt and ground black pepper over.

First published: April 12, 2003, Netherlands
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