– Catalan Tomato Bread with Spanish Anchovies –
If you´re looking for an incredibly tasty and no-fuss tapas appetizer to make, this Catalan Tomato Bread with Spanish Anchovies is your answer. Loaded with so many simple yet explosive flavors, beyond easy to make and done within 20 minutes. The secret to this recipe is to use high-quality ingredients, like ripe tomatoes, a good quality extra virgin olive oil and of course, some high-quality anchovies. I used some from the north of Spain, from Cantabria, considered by many the best tinned anchovies in the world.
– Spanish Flavors with a California Kick –
For this recipe I used Apollo´s Sierra organic extra virgin olive oil. Apollo Olive Oil are located in Yuba County, California. Their olive oils are amazing, and the Sierra organic extra virgin olive oil really captured my heart. It has an intense flavor and full body, truly a gem. The perfect olive oil for these Catalan tomato breads, plus I love small batch olive oil companies 🙂 (coupon code to get $10 off your order ¨spainonafork¨). Watch the video below on How to Make Catalan Tomato Bread with Spanish Anchovies or check out the recipe card below, which you can print. Salud!
Watch the Video Below on How to Make Catalan Tomato Bread with Spanish Anchovies
Catalan Tomato Bread with Spanish Anchovies
- 1 baguette
- 2 cloves garlic
- 3 ripe tomatoes
- 1/4 cup Apollo ¨Sierra¨ organic extra virgin olive oil
- 1 tin Spanish anchovies
- pinch sea salt
- pinch black pepper
- handful fresh parsley
Wash 3 medium sized ripe tomatoes and pat them dry, cut each one into 4 quarters and cut off the stem, add the cut tomatoes into a food processor, also add 2 cloves of garlic cut in half, a 1/4 cup of extra virgin olive oil and season with sea salt and freshly cracked black pepper, run the food processor for 2 minutes or until you reach a creamy tomato puree, set aside
Cut a bagutette into 1-inch thick slices, heat a grilling pan with a medium heat, once the pan get's hot add the slices of bread and toast for 3 minutes per side, cook in batches to not over-crowd the pan
Add between 1 to 2 tablespoons of the tomato puree on top of each toast, then add 1 Spanish anchovy on top (I twisted the anchovies for design), garnish each toast with some freshly chopped parsley, enjoy!
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