Cantabrian Anchovy Toast
Silver and gold on bread
Thick-cut bread, toasted until just charred, rubbed with half a garlic clove, then draped with premium Cantabrian anchovy fillets and finished with your best extra virgin olive oil. This is what you eat at a counter in the Basque Country at noon. Three Iberico Club products, one clove of garlic, five minutes.
Ingredients
- Yurrita Premium Anchovy fillets from the Cantabrian Sea, Spain. 3.5 oz
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Hand-Harvested "Fleur de Sel" Salt from Ibiza | 5.3 oz Ceramic Pot
Preparation
- Toast thick slices of sourdough or country bread until golden with slight char marks.
- Rub each slice with a cut garlic clove while still hot — one pass is enough.
- Lay 3-4 anchovy fillets across each toast. Let their oil soak into the bread.
- Finish with a generous drizzle of EVOO and a few crystals of flaky sea salt.
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