Tomato and Anchovy Bruchetta
Ingredients
| 1 loaf French baguette | ||
| 1/2 cup extra virgin olive oil | ||
| 3 medium ripe tomatoes | ||
| 2 cans anchovy fillets in oil | ||
| kosher salt and black pepper to taste |
- Toast the bread on both sides until golden.
- While warm, rub both sides of the toast with the cut garlic.
- Cut the tomatoes in half and rub each side of the toast with them, so that the juice and seeds soak well into the toast but do not saturate it.
- Chop the remaining tomato and place it on the toasts.
- Drizzle each toast with olive oil and top with anchovy fillets.
- Sprinkle with salt and fresh cracked black pepper to serve.
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