Go Back
–+ servings
Pan con Tomate with White Anchovies on Ciabatta
Pin Recipe
Print Recipe
No ratings yet

Pane e Pomodoro with Anchovies

Toasted bread gets rubbed with garlic and topped with ripe tomatoes and white anchovies (boquerones). So easy, quick and absolutely delicious!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer, Snack
Cuisine: Italian, Spanish
Keyword: pan con tomate, Pan con tomate with Anchovies, pan con tomate y boquerones, Pane e Pomodoro, Pane e Pomodoro with Anchovies, tomato bread
Servings: 2
Author: Rachel Lerro

Ingredients

  • 2 slices bread Ciabatta or a rustic loaf like sourdough
  • 1 tomato
  • 1 clove garlic
  • 6 anchovies Boquerones or Salt-Cured – Boquerones (white anchovies) have a more mild, vinegar flavor while traditional salt-cured anchovies are super savory and very salty. Both are delicious!
  • extra virgin olive oil
  • flaky salt optional, since the anchovies can be quite salty

Instructions

  • Slice the bread and toast until golden and crispy. A grill, broiler, or toaster all work well.
  • While still warm, rub the surface with a peeled garlic clove. The warmth helps infuse the garlic flavor without overpowering the dish.
  • Grate the tomato into a bowl and generously spoon over the warm, garlic rubbed bread.
  • Arrange anchovies or boquerones on top of the tomato-covered bread.
  • Finish with extra virgin olive oil and flaky salt (if needed). Serve immediately while still crisp!

Did You Make This Recipe?

Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!