Go Back
+ servings
Print

Catalan Tomato Bread with Spanish Anchovies

Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 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

Instructions

  1. 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

  2. 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

  3. 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!

Recipe Notes

If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients and get them delivered right to your door!