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Categories:Viewed: 14 - Published at: 3 years ago
Ingredients
- 6 oil-packed anchovy fillets, finely chopped
- 1/3 cup extra-virgin olive oil
- 1 pound very ripe tomatoes (about 3 medium)
- 2 garlic cloves, halved
- 6 thick slices crusty white bread (such as country bread), well toasted
- Smoked sea salt
Method
- Whisk anchovies and oil in a small bowl. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate tomatoes (you should have about 1 1/2 cups tomato pulp). Rub halved garlic cloves on one side of hot toasts, then drizzle evenly with anchovy oil. Top with tomato pulp and sprinkle with sea salt. Serve warm.
