CRUNCHY TOMATO, PEPPER AND ANCHOVY TOASTS
There are so many anchovies to choose from at the supermarket. I always aim for the ones in a glass jar or in any packaging where I can actually see the fillets. I look for pristine, firm fillets, with their silvery skin or without, that look like an invitation to eat! For this recipe, I like the pure taste of fish simply packed in a neutral oil or olive oil and without excessive herbs or spices. Piquillo means 'little beak' in Spanish. Named for their shape, these peppers are sweet and come fire-roasted and peeled. The result? A luscious ready-to-eat red pepper with great texture. I like to put the cold, straight-from-the-fridge anchovies on the warm toast for a temperature contrast.
Provided by Alex Guarnaschelli
Categories main-dish
Time 35m
Yield 4 servings (makes 12 toasts)
Number Of Ingredients 11
Steps:
- Prepare the vinaigrette: In a medium bowl, whisk together the 4 tablespoons olive oil with the vinegar, parsley, garlic and 1 tablespoon of the oil from the jar of anchovies. Add the piquillo peppers, tomato and red pepper flakes to the vinaigrette, and marinate for at least 20 minutes or up to 4 hours (refrigerated).
- Preheat the oven to 350 degrees F.
- Prepare the toasts: Arrange the baguette slices in a single layer on a sheet pan, brush them with olive oil and toast them in the oven until golden brown, 5 to 8 minutes. Turn the slices over and toast for an additional 3 to 5 minutes, until they are dry and crunchy.
- Serve: Spread the butter on the toasts, top each toast with the marinated peppers and tomatoes. Add 2 anchovy fillets on top, and drizzle with more vinaigrette. Season with flaky sea salt. Serve immediately.
TOMATO AND BREAD SALAD WITH GARLIC-ANCHOVY DRESSING
Make this ONLY if you have access to GOOD, summertime tomatoes. It's just not the same with those blah, pale, pseudo-tomatoes. This is wonderful for a summer supper!
Provided by KathyP53
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Core and halve tomatoes, then cut each half into 4-5 wedges. Toss wedges with salt in a large bowl; let rest until small pool of liquid accumulates, 15-20 minutes.
- Meanwhile, whisk oil, vinegar, garlic, basil, anchovies, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.
- Add bread cubes; toss to combine. Adjust seasonings. Sprinkle with some freshly grated Parmesan cheese and serve immediately.
Nutrition Facts : Calories 110, Fat 7.5, SaturatedFat 1.1, Cholesterol 1.7, Sodium 330.4, Carbohydrate 9.4, Fiber 1.8, Sugar 3.6, Protein 2.4
TOMATOES NIçOISE
In the height of summer, a stellar but simple tomato salad is essential dinner party fare. This one has the distinct profile of a niçoise: Thick slices are arranged on a platter, then topped with a garlicky chopped olive vinaigrette and colorful halved cherry tomatoes. A flourish of anchovy plays against the sweet ripeness, and scattered basil leaves are both decorative and a delicious complement.
Provided by David Tanis
Categories easy, quick, salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the vinaigrette: Put the shallot in a small bowl. Add garlic, salt and pepper and cover with red wine vinegar. Macerate 10 minutes, then whisk in olive oil, chopped anchovy and chopped olives.
- Cut each tomato crosswise into 2 thick slices. Place slices on a platter in one layer and season with salt and pepper. Season cherry tomatoes with salt and dress with vinaigrette. Spoon cherry tomatoes and vinaigrette evenly over tomato slices.
- Top each tomato slice with half an anchovy filet, then sprinkle with capers. Garnish with basil leaves and whole olives. Serve at cool room temperature.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 335 milligrams, Sugar 4 grams
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