TOMATO AND AN­CHOVY MAYO TOAST

The Daily Telegraph - Telegraph Magazine - - Food -

SERVES 4

AS A STARTER

— 10 good-qual­ity, oil-packed an­chovies — 2 tbsp goodqual­ity mayo — 400g ripe toma­toes, ideally a mix of dif­fer­ent colours, va­ri­eties and sizes — freshly ground white pep­per, to sea­son — 4 slices of sour­dough bread — olive oil, for brush­ing — 2 gar­lic cloves, halved — a hand­ful of fresh herbs (I love a mix of basil, lo­vage and chervil or tar­ragon)

Mush the drained an­chovies with a pes­tle and mor­tar un­til puréed. Stir through the mayo.

Slice the toma­toes thickly, toss with a good pinch of salt and sea­son well with white pep­per. Leave for 15 min­utes.

Brush the sour­dough slices with olive oil and grid­dle, grill or bar­be­cue over glow­ing coals, turn­ing them un­til they are deeply golden and toasted. Re­move from the heat and rub im­me­di­ately with the gar­lic halves while hot.

By now the toma­toes will have given up plenty of juice, so spoon some of this over the toast, then ar­range the toma­toes on top. Dot with the an­chovy mayo and scat­ter over the fresh herbs.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.