Toasted Baguette with Tomatoes and Anchovies

Name: Toasted Baguette with Tomatoes and Anchovies
Yield: Makes 8 servings
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; 12 to 20 anchovy fillets

EpicuriousMakes 8 servingsSource

toast spanish tomato garlic anchovy starter snack dinner lunch dairy free nut free easy 30 minutes or less 5 ingredients or fewer make ahead no-cook bon appétit

Toasted Baguette with Tomatoes and Anchovies

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

12 to 20 anchovy fillets

Method

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. (Tomatoes can be prepared 2 hours ahead. Let stand at room temperature.)

Place toast pieces on platter. Drizzle with additional oil. Place anchovies in small bowl. Serve toast, passing tomatoes and anchovies alongside.