Pan Con Tomate

Recipe by Madeline

Serves 1

Cook Time 5 minutes

Spain’s sexiest snack. This humble-yet-glamorous tapa is what happens when good bread meets juicy, sun-ripened tomatoes and a tin of Fishwife Anchovies. Crispy, golden toast is rubbed with raw garlic, lathered with grated tomato, topped with buttery anchovies, and showered in flaky salt — summertimes greatest (and simplest) snack.

This Recipe Features:

Cantabrian Anchovies in Extra Virgin Olive Oil (3-Pack)

$27.00

Spain’s sexiest snack. This humble-yet-glamorous tapa is what happens when good bread meets juicy, sun-ripened tomatoes and a tin of Fishwife Anchovies. Crispy, golden toast is rubbed with raw garlic, lathered with grated tomato, topped with buttery anchovies, and showered in flaky salt — summertimes greatest (and simplest) snack.

This Recipe Features:

Cantabrian Anchovies in Extra Virgin Olive Oil (3-Pack)

$27.00

Ingredients

• 1 tin of Fishwife Anchovies
• Slices of bread
• 1 heirloom tomato
• 1 garlic clove
• Calabrian chilis (optional)
• Salt and pepper

Directions

Toast your bread until it’s nice and crispy.
While it’s toasting, grate your tomato (about 1/2 of an heirloom tomato).sing the crispy crunchy toasted bread as your microplane, grate a clove of garlic or two directly on your bread
Using the crispy crunchy toasted bread as your microplane, grate a clove of garlic or two directly on your bread.
Spoon grated tomato from your cutting board to your garlicky toast.
Top with a tbsp of calabrian peppers, anchovies, a sprinkle of salt and pepper and then dive the heck in