Catalan Tomato Bread with Spanish Anchovies

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Baguette

2 cloves

Garlic , halved

3

Tomatoes , ripe

1/4 cup

Extra-Virgin Olive Oil

1.5 oz

Spanish Anchovy Fillets in Olive Oil

1 pinch

Sea Salt

1 pinch

Freshly Ground Black Pepper

1 handful

Fresh Parsley , finely chopped

Cooking Instructions

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Step 1

Wash Tomatoes (3) and pat them dry. Cut each one into 4 quarters and cut off the stem.

Step 2

Add the cut tomatoes into a food processor. Add Garlic (2 cloves) and Extra-Virgin Olive Oil (1/4 cup) , and season with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch) . Run the food processor for 2 minutes or until you reach a creamy tomato purée. Set aside.

Step 3

Cut the Baguette (1) into 1-inch thick slices.

Step 4

Heat a grilling pan over medium heat. Once the pan is hot, add the slices of bread and toast for 3 minutes per side, cook in batches to not over-crowd the pan.

Step 5

Add between 1 to 2 tablespoons of the tomato puree on top of each toast, then add 1 Spanish Anchovy Fillets in Olive Oil (1.5 oz) . Garnish each toast with some Fresh Parsley (1 handful) , enjoy!