Crispy toast with tomato and fresh anchovy

Tosta crujiente de tomate y boquerón

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Serves 4:
– 8 pcs. of Ortiz fresh anchovy
– 1 tomato, peeled and diced
– Basil leaves
– 8 slices of crusty bread
– Extra Virgin Olive Oil
– Vinegar of Modena


Toast the bread slices in the oven at a temperature of 220° C for 5 minutes. Cut yellow pepper into strips, soft them in the pan and place on the crispy toasts. Then, using a spoon, place on the yellow pepper diced peeled tomatoes. Dress with Extra Virgin Olive Oil, place the basil over the tomatoes and then place 1 anchovy elegantly. Finally, dress it with balsamic vinegar.