Pan con Tomate Anchovy Toasties

If you’ve ever been to Spain, you’ve probably had Pan con Tomate, a simple yet mind-blowing tapa of grilled bread rubbed with garlic and tomato. These Pan con Tomate Anchovy Toasties are inspired by that classic Spanish toastie combined with a famous Spanish garnish called a Gilda. A Gilda is made with an anchovy, a green olive, and a pickled guindilla pepper, all skewered onto a cocktail pick. Together (plus whipped ricotta because I couldn’t help myself) we have Pan con Tomate Anchovy Toasties. Enjoy with a Gilda Martini.

How to Make Toasties

1. Toast or pan-fry the sourdough in a generous drizzle of olive oil until golden and crisp on both sides.
2. While warm, lightly rub each piece with the cut side of a garlic clove.
3. Grate the tomatoes on the large holes of a box grater, discarding the skins. Season the tomato pulp with a little olive oil and flaky salt. Spoon onto the toast.
4. Whip the ricotta until light and creamy with a little lemon juice and honey, then add a to a piping bag (or the ziplock trick) and pipe over the tomato.
5. Top each toast with an anchovy fillet.
6. Finish with chives, fresh lemon zest, cracked black pepper, and a drizzle of really good olive oil.

Watch Me Make a Toastie

Tips for Making the Best Toastie

• Don’t over-toast the bread. You want it just barely golden and crisp without it getting to crispy that it’s hard to eat.
• Whip the ricotta a little longer than you think. You want to aerate it so it gets light and fluffy, not just so that it’s mixed with the lemon juice and honey.
• Use really good, fresh heirloom tomatoes for this recipe. Also, use really good olive oil, especially for the finishing drizzle. I love Graza.
• For piping the whipped ricotta onto the toasties, use a piping bag, ziploc bag with one of the corners cut off, or create a cone with parchment paper by taping the overlapping sides together. If you can’t be bothered with the presentation of piped ricotta, just dollop it on the toastie.

What to Pair with Pan con Tomate Anchovy Toastie

• This toastie is inspired by the Gilda garnish of a martini, so obviously, we’re pairing it with a Gilda Martini.
• Keep using up those tomatoes by pairing your toastie with a Tomato Limeade Cocktail or a Tomato Martini.
• If you want to continue wowing your guests with something unique, try my super popular Dirty Margatini!
• For effortless elegance and low-ABV sipping, try a Vermouth and Soda.

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Pan con Tomate Anchovy Toastie

Print Recipe

Ingredients

• Sourdough or crusty country bread, cut into thick fingers
• Extra-virgin olive oil
• 1 garlic clove
• 2-3 ripe tomatoes
• Flaky sea salt
• 2 cup whole-milk ricotta
• 1/2 lemon, juiced
• 1-2 tsp honey
• anchovy fillets, packed in olive oil
• 1 lemon, zested
• Freshly cracked black pepper

Instructions

• Toast or pan-fry the sourdough in a generous drizzle of olive oil until golden and crisp on both sides.
• While warm, lightly rub each piece with the cut side of a garlic clove.
• Grate the tomatoes on the large holes of a box grater, discarding the skins. Season the tomato pulp with a little olive oil and flaky salt. Spoon onto the toast.
• Whip the ricotta until light and creamy with a little lemon juice and honey, then add a to a piping bag (or the ziplock trick) and pipe over the tomato.
• Top each toast with an anchovy fillet.
• Finish with chives, fresh lemon zest, cracked black pepper, and a drizzle of really good olive oil.

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