Pan Con Tomate with Anchovy

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SERVES 4: PORTIONED PER TOAST

PREP TIME: 10 MINS

COOK TIME: 5 MINS

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Ingredients

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FOR THE TOMATOES 

3 LARGE TOMATOES GRATED 

DRIZZLE EXTRA VIRGIN OLIVE OIL

PINCH SALT

ZEST 1 LEMON

FOR THE TOAST

1 HALVED SLICE SOURDOUGH BAGUETTE PER PERSON (VARIES PER LOAF/BREAD USED); TOASTED OVER THE STOVE IN EVOO 

1 TBSP TOMATOES PER SLICE

4 TSP FINELY CHOPPED CHIVES (1 TSP PER TOAST)

3-4 ANCHOVIES PER TOAST

ZEST 1 LEMON (SPRINKLE PER TOAST) 

FINAL DRIZZLE OLIVE OIL 

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Equipment

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MICROPLANE

GRATER

SMALL BOWL

MEDIUM FRY PAN

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Method

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1. GRATE THE TOMATOES AND DISCARD (OR EAT) THE SKIN

2. PLACE INTO A BOWL AND STIR THROUGH EVOO, SALT & LEMON ZEST. SET ASIDE

3. SLICE YOUR BREAD (IF NEEDED) AND HEAT A GENEROUS SPLASH OF OLIVE OIL IN A PAN OVER MEDIUM HEAT

4. TOAST BREAD UNTIL GOLDEN ON BOTH SIDES. REMOVE FROM HEAT

5. ADD A TABLESPOON OF TOMATOES TO EACH SLICE

6. SPRINKLE FINELY CHOPPED CHIVES

7. TOP WITH 3-4 ANCHOVIES PER TOAST

8. GARNISH WITH LEMON ZEST AND A FINAL DRIZZLE OF EVOO - ENJOY!

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