How to make Anchovy toast with romesco!

How to make Anchovy toast with romesco!

6 servings in 45 minutes

INGREDIENTS

  • 100 grams cherry tomatoes
  • 6 cloves of garlic, peeled
  • 60 ml olive oil
  • 30 grams almonds
  • Pinch of smoked paprika powder
  • Piece of stale bread
  • 1 can of anchovies
  • Brioche bread

INSTRUCTIONS

Romesco Sauce:

  • Preheat the oven to 200°C (392°F).
  • Take a small ovenproof dish or pot. Place the cherry tomatoes and peeled cloves of garlic in it. Drizzle the tomatoes with enough olive oil and a little salt.
  • Cover the dish with aluminum foil and place it in the oven for 30 minutes until the tomatoes are nicely roasted.
  • Toast the almonds in a pan until they are lightly browned.
  • Once out of the oven, let the tomatoes cool for 5 minutes. Then blend the roasted tomatoes with olive oil and garlic into a sauce, and add the roasted almonds, smoked paprika powder, and a bit of stale bread.

Assembly:

  • Slice the brioche bread into long slices and toast them until they are golden brown.
  • Cover the toasts with romesco sauce.
  • Finish by placing one anchovy fillet on each toast!

 

NOTES:

*If the sauce is too runny, add some extra olive oil until the consistency is like a red pesto.

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