It’s strange sometimes how a single bite of something can transport you somewhere completely different, but that’s exactly what happened when I first tested this recipe.
If you’re looking for something incredibly quick and easy to make that taste just like something you’d get for a quick bite to eat at a bar in Spain, then this tomato toast is a great option.
It takes all of 10 minutes to make and uses very few ingredients. Even so, it lets everything involved sing and it’s perfect for those anchovy-lovers amongst us – of which I am a card-carrying member!
How to Make Pan con Tomate with Anchovies
Like so many Spanish recipes (see my padrón peppers or berenjenas fritas), this one uses only a few ingredients, so make sure that you use top-quality ones.
That means sweet, in-season tomatoes and robustly flavoured olive oil. Don’t use super cheap anchovies that only taste salt – now’s the time to splurge for the nice, Cantabrian ones.
That little PSA out of the way, let’s talk about how to make these simple toasts!
First things first, you’re going to want to toast your bread. I like using a good, crusty bread like an artisan sourdough loaf.
Go ahead and preheat a skillet – I like using cast iron for its heat retention – over medium-high heat. Cut some bread into thick slices and brush each side with olive oil.
Place the bread on the preheated skillet and toast on one side until golden and crisp. Flip and toast on the other side.
Remove from the skillet and then rub each side of each piece of bread with a peeled clove of garlic. Then, go ahead and set the bread aside as we put together the topping.
Start with grating a couple of ripe, in-season tomatoes on the large holes of a box grater. Then, transfer the tomato pulp to a mixing bowl.
Grate in a clove of garlic and then drizzle over plenty of good extra virgin olive oil. This is the time to bust out the really flavourful stuff – not the kind you’d use for regular, day-to-day cooking!
Season the tomato mixture with salt and pepper to taste and stir to combine.
Then, evenly spread the tomato mixture over your toast.
Now, all you need to do is top it with an anchovy! Again, this is the time to use the really good salt-cured anchovies – the kind that tastes almost buttery and deeply savoury and not just fishy and salty.
Top each toast with 1-2 anchovies and then you are ready to serve! Serve them right away, because the bread will get soggy the longer it sits with the tomato on top.
Spanish Tomato & Anchovy Toast
Ingredients
- 45 ml (3 tbsp) extra virgin olive oil divided
- 200 g (7 oz) crusty bread cut into 2cm (½ in) thick slices
- 2 cloves garlic peeled, divided
- 2 medium tomatoes
- 6-8 anchovy fillets
Instructions
- Place a large skillet (preferably cast iron) over medium-high heat. Brush both sides of the bread slices with 1 tbsp of olive oil. Once the pan is hot, place the bread on the pan and toast on one side until brown and crispy. Flip and toast on the other side. Remove from the pan and set aside.
- Rub each side of the toasted bread with a peeled garlic clove, allowing the rough texture of the bread to gently grate the garlic.
- Grate the tomatoes on the large holes of a box grater and transfer to a medium mixing bowl. Pour over the remaining olive oil and grate in the remaining cloves of garlic. Stir to combine and season generously with salt and pepper to taste.
- Spread the tomato mixture evenly over the toasts. Top each toast with anchovy fillets. Serve immediately.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This Catalonian-style tomato toast with anchovies is such a great Spanish tapa that is easy to make and always delicious.
Are you after an easy Spanish tapa? Have any questions about this recipe? Let me know in the comments!
