Catalan Tomato Bread With Spanish Anchovies

Watch Albert preparing these tapas:


  • 1 baguette
  • 2 cloves garlic
  • 3 ripe tomatoes
  • 1/4 cup Apollo ¬®Sierra¬® organic extra virgin olive oil
  • 1 tin Spanish anchovies
  • pinch sea salt
  • pinch black pepper
  • handful fresh parsley


  1. Wash 3 medium sized ripe tomatoes and pat them dry, cut each one into 4 quarters and cut off the stem, add the cut tomatoes into a food processor, also add 2 cloves of garlic cut in half, a 1/4 cup of extra virgin olive oil and season with sea salt and freshly cracked black pepper, run the food processor for 2 minutes or until you reach a creamy tomato puree, set aside
  2. Cut a bagutette into 1-inch thick slices, heat a grilling pan with a medium heat, once the pan get’s hot add the slices of bread and toast for 3 minutes per side, cook in batches to not over-crowd the pan
  3. Add between 1 to 2 tablespoons of the tomato puree on top of each toast, then add 1 Spanish anchovy on top (I twisted the anchovies for design), garnish each toast with some freshly chopped parsley, enjoy!

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