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By Steve P

Anchovies with Tomato Confit on Toast

Name: Anchovies with Tomato Confit on Toast
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: European, Mediterranean
Ingredients: Extra virgin olive oil; 10 cherry tomatoes; 2 garlic cloves, peeled and halved; ¼ bunch of thyme; Salt and pepper, to taste; ½ loaf of ciabatta (or your favorite bread); One 2-ounce (45 g) tin of anchovies in olive oil, drained; ½ bunch of basil, leaves only, shredded

3 steps

Prep:5minCook:15min

Updated at: Fri, 19 Apr 2024 18:49:34 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories260.6 kcal (13%)

Total Fat9.5 g (14%)

Carbs34.6 g (13%)

Sugars3.4 g (4%)

Protein10.6 g (21%)

Sodium1401.5 mg (70%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

extra virgin olive oil

0.25 bunchthyme

or your favorite bread

1 x 2 ounceanchovies in olive oil

tin, drained

0.5 bunchbasil

leaves only, shredded

Instructions

Step 1

Heat a splash of olive oil in a frying pan over medium-high heat. Cut the cherry tomatoes in half and place them in the oil with their cut side down. Turn down the heat, add the garlic and thyme, and, with the lid on, leave the tomatoes to soften for 10 to 15 minutes. Season with salt and pepper.

Step 2

Slice the ciabatta and toast the bread in a toaster or toaster oven.

Step 3

Top the warm bread with the confit tomatoes and discard the garlic and thyme. Divide the anchovy fillets between the slices, sprinkle with the basil leaves, and drizzle with olive oil to taste.