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Categories:Viewed: 39 - Published at: 6 years ago
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 small red chile, chopped or thinly sliced
- 1 large clove garlic, thinly sliced
- 1 round loaf crusty bread with or without sesame seeds
- 1 large ripe tomato
- Salt
- 2 tablespoonfuls capote capers or sliced caper berries
- A scant handful pitted black olives, coarsely chopped
- 8 thin anchovy fillets, drained, optional
Method
- Heat about 1/4 cup extra-virgin olive oil in a small skillet over medium heat.
- Add the chile and garlic and saute for 2 to 3 minutes.
- Turn off the heat and cool a couple of minutes.
- Halve the bread across horizontally and toast or char.
- Halve the tomato across horizontally and rub the flesh vigorously into the toasted surface of the bread and season with salt, to taste.
- If you are garnishing with anchovies skip the salt.
- Dress the tomato bread with chile oil and garnish with capers, olives and anchovies, if using.
- Cut into serving portions and serve.
