bread with tomato and anchovy

Bread with Tomato and Anchovies

Last Updated on 18/09/2021 by richard

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En español: Pan con tomate y anchovy

Pan con Tomate – “bread with tomato” – is a Spanish tapas classic. It’s a super easy combination but it transforms plain old bread into a tasty side or base for an open sandwich.

bread with tomato and anchovy

Pan con Tomate y Anchovy

Total Time 7 mins
Course Starter, Tapas
Cuisine Spanish
Servings 6
Calories 194 kcal

Ingredients
  

  • 2 Large ripe beefsteak tomatoes
  • Salt
  • 1 loaf Ciabatta split in half horizontally lengthwise, cut crosswise into 1 1/2-inch slices
  • Extra-virgin olive oil
  • 2 cloves garlic split in half
  • Sea salt such as Maldon
  • Anchovy fillets
  • Alioli

Instructions
 

  • Split tomatoes in half horizontally. Place a box grater into a large bowl. Rub cut faces of tomatoes over the large holes of a box grater, using the flattened palm of your hand to move the tomatoes back and forth. The flesh should be grated off, while the skin remains intact in your hand. Discard skin and season tomato pulp with kosher salt to taste.
  • Adjust oven rack to 4 inches below the grill and preheat to high. Place bread, cut side up, on a cutting board and brush with some of the olive oil. Season with the salt. Place bread, oiled side up, on a rack set in a tray or directly on the grill rack and grill until crisp and starting to char around the edges, 2 to 3 minutes.
  • Remove bread from the oven and rub with the split garlic cloves. Spoon tomato mixture over bread. Drizzle with remaining extra-virgin olive oil and season with flaky sea salt.
  • Place an anchovy fillet along with the slices and top with a teaspoon of alioli.

Nutrition

Calories: 194kcalCarbohydrates: 40gProtein: 7gFat: 1gSaturated Fat: 1gFiber: 2gSugar: 3g
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