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.