- serves 1 people
- preparation 2 minutes
- cooking 2 minutes
- difficulty Easy level
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
- Toast the bread to your liking, then rub one side with garlic and spread with butter.
- 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.
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