You either love or hate these little beauties, as you have gathered I love anchovies. Unfortunately my DH doesn't, I don't think he has even tried them. My friend Gina loves them and as she is coming for lunch on Monday I searched out and tried a smaller version of this recipe. It was really good. I'll do the complete version on Monday, along with a bit of salad.
Anchovies on Toast
Serves 4 - 6 as an appetiser
4 large ripe tomatoes (I used 10 cherry home grown ones) 3½ oz (100g) can anchovy fillets in oil, drained 1 French baguette (long) 2 tbsp extra virgin olive oil 1 shallot, finely chopped 2 tbsp chopped parsley freshly ground black pepper
Cut the baguette in half lengthways and lightly toast on both sides.
Cut 2 tomatoes in half crosswise. Rub the tomato halves over the cut sides of the toasted baguettes, squeezing out the seeds and flesh onto the bread, and discarding the skins. Top with half the anchovy fillets.
Thinly slice the remaining tomatoes. Arrange the tomatoes over the anchovies. Drizzle with olive oil on top, then sprinkle with the shallot and parsley. Season with the pepper. Top with the remaining anchovies. Cut into thick slices and serve at once.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!