Catalan Tomato Bread with Spanish Anchovies
How to make Catalan Tomato Bread with Spanish Anchovies. This tapas appetizer is super easy to make and loaded with an amazing flavor.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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!