Toasted Baguette with Tomatoes and AnchoviesBrian Leatart
Originally from Catalonia, a region in northern Spain that surrounds the city of Barcelona, this appetizer is now found all over the country. If not serving immediately, pass the toppings on the side so that the bread doesn't get soggy.
Recipe information
Yield
Makes 8 servings
Ingredients
2 1/4 pounds vine-ripened tomatoes, halved, seeded
1/3 cup extra-virgin olive oil
3 garlic cloves, pressed
1 16-ounce French-bread baguette, halved lengthwise, halves cut on diagonal into 4-inch-long pieces, lightly toasted
Additional extra-virgin olive oil
12 to 20 anchovy fillets
Preparation
Step 1
Using coarse grater held over medium bowl, grate tomatoes down to skin. Discard skin. Add 1/3 cup olive oil and garlic to grated tomatoes. Season mixture to taste with salt and pepper. (Tomatoes can be prepared 2 hours ahead. Let stand at room temperature.)
Step 2
Place toast pieces on platter. Drizzle with additional oil. Place anchovies in small bowl. Serve toast, passing tomatoes and anchovies alongside.
Recipe notes
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