Pan con Tomate
Ingredients:
1 large, very ripe tomato (preferably Adelaide or another large, low-acid heirloom variety)
Sea salt and freshly ground black pepper
1 small sourdough ciabatta loaf or 2 ciabatta rolls, sliced into 10 thick pieces
4 tablespoons extra virgin olive oil
1 medium garlic clove, crushed
1 can of Cantabrian anchovies (preferably from Spain)
Instructions
Cut the tomato in half and grate the flesh, starting on the cut side, into a sieve placed over a bowl. Discard the skin.
Season the grated tomato pulp generously with salt and pepper. Allow it to drain while you prepare the bread.
Preheat an overhead grill or griddle pan to medium-high heat.
In a small bowl, mix together the olive oil and garlic. Brush the garlic oil generously on both sides of the bread.
Grill the bread on both sides until golden brown.
Spoon a portion of the seasoned tomato pulp onto each slice of golden garlic bread and top with a single Cantabrian anchovy strip.
Transfer the prepared bread to a serving plate. Scatter a few small basil leaves over the top.
Serve as a snack with drinks or as part of a larger Tapas-style feast.
