Tomato Bread with Pimento and Anchovies

Tomato bread is simply slices of bread that are toasted with olive oil and then rubbed with garlic cloves and tomato halves. Simple but extremely effective, the juice from the tomatoes is absorbed into the warm bread.

In this recipe I prepare it as a tapas dish with Pimento and fresh anchovies, for a vegetarian option simply exclude the anchovies.

Wine Recommendation: use a light Sparkling wine with Canapees such as a Prosecco or a Blanquette. See The Mixed Case for details.

Portions: 4-6 Portions

Preparation: 10 minutes

Cooking: 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

  1. 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.
  2. 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.