Servings:
Serves 4 Servings
Ingredients
- 4 slice olive oil flauta bread, small 2” by 4” pieces of focaccia will work as well
- 4 slice filets of the best quality salt-cured anchovies you can find, i always use anchoas del cantábrico from northern spain.
- 4 slice filets of boquerones, the pickled white anchovies from spain
- 1/2 slice miticrema, soft sheep’s milk cheese from spain (soft goat cheese works too)
- 4 slice halves of slow-roasted plum tomatoes (see recipe below)
For the slow-roasted tomatoes
- 4 slice olive oil flauta bread, small 2” by 4” pieces of focaccia will work as well
- 4 slice filets of the best quality salt-cured anchovies you can find, i always use anchoas del cantábrico from northern spain.
- 4 slice filets of boquerones, the pickled white anchovies from spain
- 1/2 slice miticrema, soft sheep’s milk cheese from spain (soft goat cheese works too)
- 4 slice halves of slow-roasted plum tomatoes (see recipe below)
- 8 fresh san marzano or italian plum tomatoes
- 1/4 cup olive oil
- 2 clove garlic, grated on a microplane
- 4 sprig thyme
- 2 sprig branches basil
Preparation
Baking Directions:
For the tomatoesTo prepare the tomatoes, preheat the oven to 325 degrees.
Slice the tomatoes in half lengthwise and combine in a large mixing bowl with the olive oil, sherry vinegar, garlic, thyme, and basil; season with salt and pepper.
Place cut side down on a large baking sheet and gently roast in the oven for 1 1/2 hours.
Carefully remove and discard the skins — they should slip off easily — and set tomatoes aside to cool.
For the ToastasLightly toast the flauta bread then spread a thin layer of sheep’s milk cheese on each piece.
Layer half a tomato on each piece of bread and top with one filet of each kind of anchovy.
Finish with a drizzle of aged balsamic vinegar and a few little basil leaves.
