Pan Con Tomate with Anchovies
Crispy bread rubbed with garlic, fresh tomato, and topped with rich, buttery anchovies. A quick, healthy tapa packed with Mediterranean flavor in every bite.
Ingredients
- 1-2 Rustic bread or sourdough slices
- 1 Heirloom Tomato
- 1 garlic clove peeled
- Extra-virgin olive oil drizzle
- Flaky sea salt
- 1 tin of high-quality anchovy fillets in olive oil
- pinch of Calabrian chilis or chili flaky sea salt optional
Instructions
- Toast the bread until golden and crisp.
- Rub one side of each slice with garlic.
- Grate or rub ripe tomatoes directly onto the bread, letting the juice soak in.
- Lay anchovy fillets on top.
- Drizzle generously with olive oil and sprinkle with flaky sea salt.
- Serve immediately with sparkling mineral water, Spanish vermouth, or chilled cava.