Bon Appetit/October 2002

Tapas-Toasted Baguette with Tomatoes and Anchovies
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2-1/4 pounds vine-ripened tomatoes, halved, seeded 1/3 cup extra-virgin olive oil 3 garlic cloves, pressed
1 16-ounce French-bread baguette, halved lengthwise, halves cut on diagonal into 4-inch-long pieces, lightly toasted additional extra-virgin olive oil 10 to 20 anchovy fillets



1 Using coarse grater held over medium bowl, grate tomatoes down to skin. Discard skin. Add 1/3 cup olive oil and garlic to grated tomatoes. Season mixture to taste with salt and pepper.
2 Place toast pieces on platter. Drizzle with additional oil. Place anchovies in small bowl. Serve toast, passing tomatoes and anchovies alongside.

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