Tomato & Anchovies on “Toast”


  •  Ciabatta or Bruschetta sliced medium (circa 8 mm) – or any bread really
  • 1 can of anchovy fillets – Ortiz Family Reserva or the best quality you can get
  • Lots of cherry tomato – sliced ½, core & seeds removed)
  • 2 or 3 cloves garlic, fine chopped
  • 1 or 2 fresh chilli (green, red or both), fine chopped – or chilli flakes
  • ½ tspn salt flakes
  • 2 tblsn castor sugar
  • 1 or 2 limes, zest and juice – or lemon
  • Olive oil


  •  Pre-heat oven 125 degrees
  • Lay tomatoes cut face up in a oven proof dish – enough to cover firmly packed in single layer
  • Sprinkle with the garlic, chilli, sugar limes zest and juice – sprinkle over with olive oil
  • Bake for 45 minutes until slightly shriveled
  • Pre heat the grill and Panini machine or ribbed toasted sandwich machine
  • Lightly oil the bread slices.
  • “Grill” the bread slices in Panini machine or ribbed toasted sandwich machine until well cooked – compress well to ensure it cooks firm
  • Spread the tomato over the toasted bread and an anchovy or two layed flat on top
  • Grill on very hot for 1 or 2 minutes until the anchovies “melt” – but before the bread burns


  • 80 – 10 or so


  • Use the best quality anchovies you can find – I like Ortiz
  • Any bread you like – Ciabatta or Bruschetta are best
  • More or less chilli to taste
  • Lemon instead of lime – orange also possible but you might want to reduce the sugar

Inspired by Neil Perry – Rockpool Melbourne

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