In this recipe, salty anchovies are blitzed with garlic and oil, spread on toast, then topped with tomatoes and fresh basil and grilled until sweet and caramelised. Serve for breakfast or lunch.
- 4 slices large white bread
- 3 anchovy fillets, drained
- 1 garlic clove
- 1 tsp. lemon juice
- 1 tbsp. olive oil
- 600g tomatoes
- Black pepper
- Small handful fresh basil leaves
Blend anchovies, garlic, lemon juice and oil in a blender until smooth. Toast the bread until crisp and spread each slice with 1/4 of the anchovy mix.
Place the bread into a baking dish, anchovy side up. Slice the tomatoes and arrange over the top. Drizzle with a little oil and season with pepper. Place under a hot grill for 5 minutes or until the tomatoes turn sweet and caramelised. Sprinkle with fresh basil leaves before serving.