Toasted Baguette with Tomatoes and Anchovies

Toasted Baguette with Tomatoes and Anchovies
Photo by Brian Leatart


  • 1/3 cup extra-virgin olive oil
  • 2 ¼ pounds vine-ripened tomatoes
  • 20 anchovy fillets
  • 1 16-ounce French-bread baguette
  • extra-virgin olive oil
  • 3 garlic cloves

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.) Place toast pieces on platter. Drizzle ...

View full recipe at Epicurious


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