Marinated White Anchovies with Pan Tomate

Remove the anchovies from the container and shake off the marinade and lay them out on the serving dishes. Trim and clean the lettuce, quarter the cherry tomatoes, and arrange on the serving dishies along with three or four black olives.

Skin the larger tomatoes by dipping in boiling water and removing the kin, quarter and remove most of the pips. Mash with a fork. Peel the garlic cloves.

Add a few teaspoonfuls of olive oil to a thick bottomed frying pan and put over a high heat. When hot, put in the slices of bread and quickly fry on both sides until just barely coloured, and then take out of the pan.

Crush the garlic in a crusher and spread a very little over the bread with a fork. Then just cover the bread with the mashed tomato and use a fork to lightly spread and further crush the tomato. Sprinkle a little coarse sea salt over the tomato bread and add to the serving dishes.

Dribble a liitle really good olive oil over the anchovies, tomato bread and salad and serve immediately  Zoom  .