Toasted Baguette with Tomatoes and Anchovies


  • 12 to 20 anchovy fillets
  • Additional extra-virgin olive oil
  • 3 garlic cloves, pressed
  • 1/3 cup extra-virgin olive oil
  • 2 ¼ pounds vine-ripened tomatoes, halved, seeded

1. Using coarse grater held over medium bowl, grate tomatoes down to skin. Discard skin. Add 1/3 cup olive oil and garlic to grated tomatoes. Season mixture to taste with salt and pepper. (Tomatoes can be prepared 2 hours ahead. Let stand at room temperature.) 2. Place toast pieces on platter. D...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network