Spanish Tomato & Anchovy Toast
A Catalonian speciality that, today, is found throughout Spain, this savoury tomato toast (pan con tomate) gets an upgrade with salty anchovies. Use the best anchovies you can find here, as their flavour is really highlighted.
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
Calories: 248kcal | Carbohydrates: 29g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 311mg | Potassium: 233mg | Fiber: 2g | Sugar: 4g | Vitamin A: 515IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 2mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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