Anchovy Toast Recipe

Prepare tomatoes

Core and finely dice tomatoes. Place diced tomatoes in a bowl and use the back of a spoon or a fork to lightly crush them so you have a slightly chunky crushed texture (about 1/4-inch pieces).

Add 2 tablespoons extra-virgin olive oil, 1 teaspoon lemon juice, the grated/ minced garlic (about 1/2 tsp), chopped basil, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper to the crushed tomatoes. Stir to combine and taste; adjust salt or lemon as needed. Let the mixture sit at room temperature while you toast the bread (10–15 minutes) so flavors meld.

Preheat a grill pan or oven broiler (or skillet) to medium-high heat. Brush both sides of each bread slice lightly with 2 tablespoons olive oil (or spread softened butter on one side if using for a richer finish).

Toast the bread until golden and crisp, about 1–2 minutes per side on a hot grill pan or under a broiler 2–3 minutes per side (watch closely to avoid burning). The bread should be crisp on the outside but still slightly tender inside. Remove and let cool slightly.

If you used butter, spread a thin layer on the warm toasted side(s) immediately; this seals and adds richness. Sprinkle each slice lightly with coarse sea salt (about a pinch each) to taste.

Taste the crushed tomato mixture and drain off any excess liquid if it seems too wet; you want spreadable but not soupy tomatoes. Spoon roughly 2 to 3 tablespoons of the crushed tomato mixture onto each toasted bread slice and spread evenly, leaving a small border.

Gently pat dry Ortiz boquerónes on paper towel to remove excess oil. Arrange one boquerón fillet on each slice (or two if you prefer stronger anchovy presence). For a more decorative finish, fold each fillet into a gentle S-shape before placing.

Sprinkle the arranged fillets with the 1/2 teaspoon grated lemon zest and crack a little black pepper (about 1/4 tsp across all toasts). If desired, finish with a few flakes of sea salt very sparingly (the boquerónes are already salty).

Serve immediately while bread is still slightly warm and tomatoes are fresh. Garnish with additional chopped basil if desired.