Salty, juicy anchovies match up perfectly with our take on this Spanish classic. Finished with chopped chives and a drizzle of olive oil. Bon app.
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Serves
2
Ciabatta
Tomato
Sherry Vinegar
Anchovy
Chive
Olive Oil
Salt
Black Pepper
Serves
2
Ciabatta
Tomato
Sherry Vinegar
Anchovy
Chive
Olive Oil
Salt
Black Pepper
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Step 1.
Split the ciabatta in half to make a top and bottom. Then cut each in half again to make four equal-sized pieces. Rub with a generous amount of olive oil. Preheat a griddle pan over a high heat. Press the ciabatta, cut-side down, onto the grill and cook for 3-4 mins on each side until good and toasted, even a little charred.
Step 2.
Meanwhile, split the tomatoes in half and, using a box grater, coarsely grate the tomatoes into a bowl. Press the cut-side of the tomato against the grater and go to work. You should be left with just the skin.
Step 3.
Season with the sherry vinegar (you might not need all of it), plenty of salt and black pepper.
Step 4.
Remove the anchovies from the tin and finely cut the chives.
Step 5.
Spread the 4 slices of ciabatta onto a board and top with a generous amount of the tomatoes and 2-3 anchovies. Finish with chopped chives and get stuck in.
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Notes (1)
T
Triin F.
6 months ago
Didn’t have any chives but added some basil in the tomato.
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