Tapas-Tomato and Anchovy Toasts |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 10 minutes | 5 minutes | 260 | N/A | 12g | N/A | 30g | 9g | 8.5mg |
| INGREDIENTS: | ||
| 8x1/2 inch thick slices Italian bread | 2 cloves garlic, halved | 4 ripe vine-ripened tomatoes |
| 2 tablespoons extra virgin olive oil | 1-1/2 oz can anchovy fillets, drained and sliced | |
| 1 | Toast the bread on both sides until golden. While warm, rub both sides of the toast with the cut garlic. |
| 2 | Cut the tomatoes into halves and rub each side of the toast with some of them, so that the juice and seeds soak well into the toast but do not saturate it. Chop the remaining tomatoes and pile on the toasts. |
| 3 | Drizzle each toast with the oil and top with anchovy fillets. Sprinkle with salt and ground black pepper and serve immediately. |