Pan con tomate with anchovies on spelt bread
A simple Mediterranean tapa of toasted spelt bread rubbed with garlic, topped with fresh grated tomato, olive oil, anchovies, and basil.
What you need
How Maurice does it
- 1
Heat a frying pan over medium heat and add a splash of olive oil. Toast the spelt bread slices until golden and crisp on both sides, then set aside on a cutting board.
- 2
Cut the tomatoes in half and grate the cut sides on a box grater set over a bowl or colander to extract the pulp. Discard the skins.
- 3
Strain the grated tomato pulp through a colander to remove excess liquid, then transfer the pulp to a measuring cup or bowl.
- 4
Rub the peeled garlic clove vigorously over the warm toasted bread slices.
- 5
Add olive oil, salt, and black pepper to the tomato pulp and stir well to combine.
- 6
Spoon the tomato mixture evenly over the garlic-rubbed toast.
- 7
Arrange the anchovy fillets on top of the tomato-covered toast.
- 8
Garnish with fresh basil leaves. Slice each toast into smaller pieces if desired and serve immediately.
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