Anchovy toasts with tomato and garlic

Anchovy with tomato and garlic on grilled bread.
Anchovy with tomato and garlic on grilled bread. Photo: Marina Oliphant

This simple tapas recipe can be adapted to suit your taste. The anchovy can be replaced with a thin slice of jamon.


1 loaf day-old sourdough bread

extra-virgin olive oil

4 very ripe tomatoes

2 cloves garlic, unpeeled

10 large anchovy fillets, eg. Spanish Cantabrian

2 tbsp parsley, roughly chopped


Cut bread into 10 thick slices, then lightly oil both sides.

Cut tomatoes across the middle and garlic the same way, leaving skin on. Grill bread on a barbecue or toast in a toaster. While warm, hold garlic by the skin and rub cut surface on grilled bread - you will smell the fantastic garlic aroma.

Holding the tomato by the skin, rub the cut surface on the bread until you see tomato flesh on it.

Place tomato bread on a plate, top pieces with an anchovy fillet, sprinkle with parsley and drizzle with olive oil. Eat while warm.