Jumping fish

Anchovies with tomato confit on toast

The perfect pintxos!
  • 2 persons
  • cooking time: 20 min
  • difficulty

Ingredients

  • 10 cherry tomatoes
  • 2 cloves of garlic, peeled, halved
  • 1/4 bunch of thyme
  • 1/2 ciabatta
  • 1 can of anchovy in olive oil (a 45g), drained (23g)
  • 1/2 bunch of basil, only the leaves
  • extra virgin olive oil
  • salt and pepper

How to prepare

In the Spanish Basque Country, where our anchovies come from, there is a culinary culture with a shining role for this small but powerful fish. Not only will you find a pintxos bar on every corner, but everyone cooks too! The fishermen themselves also dive into the kitchen on weekends. And this Spanish classic with garlic and tomato is regularly put on the table.

Preparation

  • 1 Preheat the oven to 180C.
  • 2 Heat a splash of olive oil in a frying pan over medium heat. Cut the cherry tomatoes in half and place them in the oil with the sliced face down. Turn the heat low, add the garlic and sprigs of thyme and let the tomatoes soften and cook for 10-15min with a lid on the pan. Season to taste with salt and pepper.
  • 3 Cut the ciabatta into slices and toast the bread in the oven.
  • 4 Top the warm pieces of bread with the candied tomatoes. Discard the garlic and sprigs of thyme. Divide the anchovy fillets over them, sprinkle with basil leaves and sprinkle with olive oil.

Anchovy fillets in olive oil

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