20 min
Bites, Brunch, Lunch
Easy
Tomato Confit with anchovy on toast
Soft tomatoes on toasted bread, finished with salty anchovies. Super quick to prepare and incredibly delicious!
Ingredients:
Preparation method:
Preheat the oven to 180°C.
Warm a dash of olive oil in a frying pan over medium heat. Halve the cherry tomatoes and place them cut-side down in the oil. Reduce heat to low, add the garlic and thyme sprigs, and let the tomatoes cook gently with a lid on the pan for 10-15 minutes until soft. Season with salt and pepper.
Slice the ciabatta and toast the bread in the oven.
Top the warm slices of bread with the tomato confit. Remove the garlic and thyme sprigs. Distribute the anchovy fillets over them, sprinkle with basil leaves and drizzle with olive oil.
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