See Also: Appetizers · Breads · Side Dishes · Spain
Anchovy Tomato Tapas
From Dorothy McNett's Recipe book at www.dorothymcnett.com. This recipe serves 4-5, and can easily be adjusted and changed for varieties of toppings.
8 slices sourdough or French style bread, sliced about 1/3 inch thick
3-4 large garlic cloves
2-3 red ripe tomatoes, or 8-10 baby tomatoes, diced
1 small jar white anchovies
2-3 tablespoons extra virgin olive oil
freshly ground pepper
pinches of semi-fine sea salt, as desired
Slice the bread about 1/3 inch thick and then toast it on both sides, using a toaster or under the broiler. Slice each garlic clove in half and rub the cut side over both sides of each slice of warm toasted bread. Cut tomatoes in half. Rub and squeeze the tomatoes over each slice of bread, squishing out as much pulp, juice and seeds as possible without using the skins. (unless you want to!) Arrange a few anchovies over each slice, as desired. Drizzle with olive oil, sprinkle with pepper and salt.
Recipe created 2009-06-03.
