Pickled Anchovy Toast

The combination of two Spanish culinary classics: pan tumaca and boquerones en vinagre. Bread with freshly grated tomato, topped with marinated anchovies, garlic, and plenty of olive oil! A simple recipe that delivers an explosion of flavors! Perfect to serve as a snack or appetizer, especially paired with a chilled wine or a refreshing cocktail.

Add <quantity>½<unit>tbsp</unit></quantity> of salt to a bowl with <quantity>1<unit>L</unit></quantity> of iced water. Stir to dissolve the salt

Remove the bones from <quantity>3</quantity> fresh anchovies

Clean the anchovies in the salted water, making sure that all the bones were removed

Add <quantity>½<unit>cup</unit></quantity> of alcohol vinegar to a container

Add the anchovies and let them sit for 2h to pickle

Mince <quantity>1</quantity> large garlic clove

Add the minced garlic, <quantity>1<unit>tsp</unit></quantity> of minced ginger, and <quantity>½<unit>cup</unit></quantity> of extra virgin olive oil to a container

Remove the excess vinegar from the anchovies and transfer them to the container with olive oil

Add salt to taste and let it marinate overnight. The pickled anchovies are ready

Cut <quantity>1</quantity> tomato in half and grate all the pulp. Discard the peel

Add salt to taste, <quantity>¼<unit>tsp</unit></quantity> of the Pickled Anchovy oil, and <quantity>¼<unit>tsp</unit></quantity> of extra virgin olive oil. Stir to combine

Spread a portion of the anchovy oil, with some of its garlic, on <quantity>2</quantity> bread slices

Toast the bread slices on a hot charcoal grill until golden brown on both sides

Spread the grated tomato over the bread slices

Top them with the oil and garlic from the Pickled Anchovy, and season with salt to taste

Top them with a portion of the Pickled Anchovy

Finish with more of the oil and decorate with radish sprouts. The pickled anchovy toast is ready

Perfect with a cold white wine glass. Enjoy!

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