ingredients
makes 16
16 x 1/2 inch thick slices Italian bread
3 cloves garlic, halved
8 ripe vine-ripened tomatoes
1/3 cup extra virgin olive oil
2 x 1 1/2 ounce cans anchovy fillets, drained and sliced lengthways
method
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 in half and rub each side of the toast with them, so that the juice and seeds soak well into the toast but do not saturate it. Chop the remaining tomato and pile it on the toast.
3. Drizzle each toast with the oil and top with anchovy fillets. Sprinkle with salt and ground black pepper and serve.
