Anchovy tomato toast

I recently had this simple (but flavour packed!) snack at an amazing little wine bar in Hobart called Sonny. It takes the old salt and pepper tomato on a Sao that I had with my dad as a kid to a whole new level.

Credit: Adam Liaw

• serves

  1

• prep

  2 minutes

• cook

  2 minutes

• difficulty

  Easy

Ingredients

• 2 slices rye bread
• 1 garlic clove
• butter, for spreading
• 1 beefsteak heirloom tomato, thickly sliced
• 4 marinated white anchovies
• 4 Ortiz anchovies
• salt and pepper, to taste
• extra-virgin olive oil, for drizzling

Instructions

1. Toast the bread to your liking, then rub one side with garlic and spread with butter.
2. Top with the tomato slices and anchovies. Season with a little salt and pepper, drizzle with olive oil and serve.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.