Tosta De Anchoas

By Charlotte Benbow

This classic dish of Anchovies on Toast is a staple when it comes to Basque Tapas and a very popular Pintxo choice.

Ingredients: 1 white baguette 1 large beef tomato 2 garlic cloves 1 tbsp extra virgin olive oil 4 white marinated anchovy fillets (boquerones) 4 brown anchovy fillets packed in oil Most supermarkets do now stock both types of anchovies: the brown ones are either in jars or tins and you will find the white marinated type vacuum packed on the chilled deli section. Method: 1. Slice your baguette and use four thick slices for this dish. 2. Drizzle the slices with extra virgin olive oil. 3. Next make a pan con tomate, which literally translates as tomato with bread): blitz or mush up your tomato with the garlic cloves and olive oil until you have a pulpy consistency. Spread this thinly onto your baguette slices. 4. Then take both types of anchovies, white and brown. On two of the slices of bread, lay two white anchovies and on the other two, use the brown anchovies.

Finish if you wish with a sprinkling of parsley and an extra little drizzle of olive oil. Enjoy!