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Garlic, tomato and anchovy toasts recipe

Garlic, tomato and anchovy toasts recipe

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Enjoy the wonderful taste of toasted bruschetta topped with a sharp, lemony paste and sweet grilled tomato.

6 people made this

IngredientsServes: 4

  • 3 anchovy fillets
  • 2 tablespoons skimmed milk
  • 1 clove garlic, crushed
  • 1 teaspoon lemon juice
  • 4 slices bread, cut from a large crusty loaf
  • 600 g (1 lb 5 oz) tomatoes
  • 1 tablespoon olive oil
  • Black pepper
  • To garnish: fresh basil leaves

MethodPrep:15min ›Cook:3min ›Ready in:18min

  1. Place the anchovies in a small dish, add the milk and leave to soak for 10 minutes to remove excess saltiness and draw out some of the oil.
  2. Drain, rinse and pat the anchovies dry with kitchen paper. Place them in a food processor with the garlic and lemon juice and pulse to make a paste. Alternatively, mash them with a fork, or with a pestle and mortar.
  3. Heat the grill to high. Toast the bread on both sides, then spread a quarter of the paste over one side of each slice: it is very strong, so you only need a little.
  4. Slice the tomatoes, discard the ends and arrange the slices on top of the anchovy paste. Drizzle with oil, sprinkle with black pepper and return to the grill for 1-2 minutes until the tomatoes are softened. Serve scattered with basil leaves.

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– Catalan Tomato Bread with Spanish Anchovies –

If you´re looking for an incredibly tasty and no-fuss tapas appetizer to make, this Catalan Tomato Bread with Spanish Anchovies is your answer. Loaded with so many simple yet explosive flavors, beyond easy to make and done within 20 minutes. The secret to this recipe is to use high-quality ingredients, like ripe tomatoes, a good quality extra virgin olive oil and of course, some high-quality anchovies. I used some from the north of Spain, from Cantabria, considered by many the best tinned anchovies in the world.

Recipe Summary

  • ½ cup butter, softened
  • ⅓ cup grated Parmesan cheese
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • 1 (1 pound) loaf Italian bread, cut into 1 inch slices

Mix butter, Parmesan cheese, parsley, and garlic powder in a bowl. Arrange Italian bread on a large baking sheet and spread each slice with garlic butter mixture. Place baking sheet in freezer and freeze until bread solid, about 1 hour. Transfer bread to a resealable plastic freezer bag until ready to use.

Preheat oven to 425 degrees F (220 degrees C). Arrange desired number of slices, butter-side up, on a baking sheet.

Bake in preheated oven until bread is toasted and butter is melted, 5 to 7 minutes.


½ cup (125 mL) drained piquillo peppers, thinly sliced crosswise into rings

1 medium-size ripe beefsteak tomato, cored and finely chopped

In a medium bowl, whisk together the olive oil, vinegar, parsley, garlic and 1 tbsp (15 mL) of the oil from the jar of the anchovies. Remove the anchovies from the jar and drain them on a paper towel. Place them in the vinaigrette, add the red pepper flakes and marinate for at least 20 minutes or up to 4 hours (refrigerated).

Preheat the oven to 350°F (175°C).

Arrange the baguette slices in a single layer on a sheet pan and toast them in the oven until golden brown, 5 to 8 minutes. Turn the slices over and toast for an additional 3 to 5 minutes, until they’re dry and crunchy. Spread the butter on the toasts, top each toast with some piquillo peppers and then spoon on some tomatoes and vinaigrette. Add 2 anchovy fillets on top, and drizzle with more vinaigrette. Season with salt.

Garlicky Olive & Anchovy Pizza With San Marzano Tomatoes

This classic pizza pie features Italian pizzeria favorites like garlic, anchovies and the famously bittersweet Italian San Marzano tomato. We top it off with briny, pleasantly bitter oil-cured olives and zesty little pepper rings.

  • 1 (17.6-ounce) DeLallo Pizza Dough Kit
  • 1 teaspoon DeLallo Fine Chopped Garlic in Water
  • ½ cup DeLallo Italian Recipe-Ready Crushed Tomatoes
  • 5 ounces fresh mozzarella, torn
  • 1 cup shredded provolone
  • Handful of DeLallo Oil Cured Pitted Olives, pitted
  • 10 DeLallo Anchovy Fillets in Olive Oil, drained
  • ½ cup DeLallo Mild Banana Pepper Rings
  • Handful of fresh basil
  1. Combine flour mix and yeast packet in a large mixing bowl with 1 1/4 cups lukewarm water. Stir with a fork until dough begins to form.
  2. Knead by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate for use within 1-3 days.)
  3. Preheat oven to 500⶯.
  4. Cut prepared pizza dough in half. Roll out dough into a circle on a floured surface. Spread the tomatoes evenly across the dough.
  5. Top with torn mozzarella. Sprinkle with provolone, and then top with olives, anchovies and pepper rings.
  6. Bake for 12-15 minutes or until the crust becomes golden. Remove pizza from oven and top with basil.


So simple and so delicious. Use that expensive olive oil you've been saving and home grown summer tomatoes.

We served this at a spanish themed dinner party and they are very good. I used heirloom tomatoes and only used the pulp and stayed away from the liquidy part. Nice spanish presentation. We did a cooking class in barcelona and made these so knew somewhat how they should turn out.

My tomatoes were watery after I grated them, so I had to drain them in two layers of cheesecloth (the water that drained out was delicious!). Also, I toasted the bread too much so it was kinda too hard. But the flavor was delicious and I would make this again.

Do NOT use juicy, watery tomatoes. You want pulp, not soup. I did this with Cherokee Purples once, which I love, and it didn't work. Too much liquid. You can skip the anchovies if you want. I don't use them.

I wouldn't do this with a food processor - you don't want the skin, just the pulp. Box grater is best.

Fresh sardines are only sporadically available, so we’ve recommended using canned sardines here. By all means broil fresh sardines if your fishmonger has them. If you go with canned, spend a little money on them: Imported Portuguese and Spanish sardines such as Cole’s and Matiz taste much better than the grocery store staples. You could also use good-quality tuna—again, imported canned tuna, or line-caught albacore from the Western U.S., will taste best. A time-saving tip: Soaking the farro overnight (or at least during the day while you are at work) will give you a running start with this dish.

A snack for the true sardine lovers out there.

How To Buy The Best Anchovy Fillets

As far as buying anchovies, you&rsquoll most often see those packed in oil. There are other varieties though that may have higher quality as you don&rsquot always know the quality of the oil. There are salt-packed anchovies of which many are premium and come directly from Italy. Keep in mind that these often need to be filleted and spines discarded. There are also jarred anchovies, usually marinated in vinegar. Check your local seafood resource for their variations, and if you&rsquore lucky enough to be near a bigger city like New York you&rsquoll have many delicious options to try.

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How to make pan con tomate

First, get all the ingredients – tomatoes, bread, salt, olive oil and garlic.

Choosing tomatoes – Pan con Tomate recipe contains only a few simple ingredients. For this reason, it is important to use the best quality ones, if possible.

Choose ripe tomatoes, possibly large in size (not the cherry variety). The riper the tomatoes, the tastier the toast.

Grating vs rubbing tomatoes

Pan con tomate can be made two ways. Either you rub the flesh of the tomato onto a slice of toasted bread or you grate the flesh first and scoop some of it onto the toast.

If using extra ripe (soft and juicy) tomatoes, then I’d choose the rubbing method. This way the toast soaks some of the juices that add even more tomato-ey flavor to the toast.

If you find out that the tomatoes you bought are not as ripe as you thought, you can still use them but rubbing would not really work here so you will have to grate them first. I tend to strain some of the juices, so the mixture is thicker. This is completely optional though.

Choosing and toasting bread

You can choose any bread you like. Artisan bread or a long baguette-like bread stick are my favorites.

Toasting bread for pan con tomato can be done in the oven, in a skillet or in a toaster. I like using a toaster as it is quicker. The only thing to remember when using the toaster is that the bread slices should be thin to fit inside the toaster.

Olive oil – I highly recommend using extra virgin olive oil to make pan con tomate. You only need a little drizzle for each toast, but a good quality oil makes a difference.

Salt – Feel free to use any kind of salt you like but make sure to use it as pan con tomate may taste bland without it. I usually prefer less salt rather than more but when it comes to this bread, I always add a generous pinch.

Garlic – Like I’ve already mentioned, it is not mandatory to use it, but it sure adds an extra flavor to otherwise simple pan con tomate!

Other Spanish dishes that you have to taste when in Spain (or you can make them at home as well) are:

And let’s not forget about typical Spanish sausage – chorizo that you can turn into tasty Chorizo Bites and serve them as appetizers.