Makes 12

2 large ripe tomatoes
2 cloves garlic, crushed
1 sourdough baguette
½ cup El Navarrico marinated artichoke quarters
12 Talatta White anchovies in oil
12 Ortiz or Talatta anchovy fillets in olive oil
Extra virgin olive oil (EVO)
Torn basil leaves, to garnish

Cut the tomatoes in two and grate the pulp into a bowl, discarding the skins. Add the garlic and season with salt and pepper. Cut 12 slices of bread and either toast or chargrill until browned. While still hot, spread each slice with some of the tomato mixture. Lay an artichoke quarter on top and then one white anchovy, and one anchovy fillet. Drizzle with EVO and garnish with basil.

Recipe by Julie Le Clerc



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