Tomato Bread with Pimento and Anchovies

Who knew that a humble slice of bread could transform into a Mediterranean marvel with just a rub of garlic and tomato? This Spanish-style tomato bread embodies the casual charm of tapas gatherings, offering an aspirational simplicity that brings a sense of warmth and satisfaction, ideal for lively canapes or vegetable-based starters.

The recipe highlights a delightful interplay of flavours, from the fresh tang of tomatoes and the aromatic punch of garlic to the optional savouriness of anchovies, all on toasted bread that absorbs juices for a pleasing mix of textures. Roasted peppers add a sweet, smoky element, making it adaptable for various tastes.

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4-6 Portions

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Prep: 10 minutes
Cook: 5 minutes

Ingredients

Tomato Bread

12 slices of baguette or similar bread
100ml olive oil
2 garlic cloves, peeled and sliced in half
2 tomatoes, halved

To Serve

2 red peppers (capsicum), roasted, peeled and sliced into 12 slices* (method follows)
12 anchovy fillets

Method

Tomato Bread: Pre heat a grill to a high heat. Brush the both sides of the bread slices with the olive oil. Place the bread on an oven proof tray and place it under the pre heated grill. Toast the bread for around a minute on each side. Rub the toasted bread with the garlic halves and then the tomato halves.
Pimento and Anchovies: Place one strip of roasted pepper on each slice of bread followed by an anchovy fillet. Serve hot or cold.

Roasted Peppers (capsicum): place the red peppers on an oven proof tray and place it under a hot grill. Cook the peppers for a few minutes on each side. The peppers should soften and the skin slightly charred. Remove the peppers from the oven and allow them to cool. When the peppers are cooled slice them in half and remove the core and seeds. Peel away the skin and set aside until ready to use.