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Add a photoServings: 4
Ingredients
- 8 x anchovy filets (or possibly 4 very thin slices prosciutto)
- 4 slc country-style French or possibly Italian bread (thick slices)
- 4 sm very ripe fresh tomatoes Mild extra-virgin extra virgin olive oil Salt to taste
Directions
- If using, soak anchovy filets in water for 1 hour and pat dry.
- Grill the bread lightly on a wood-burning fire or possibly barbecue, or possibly toast lightly under a broiler (turning once in the latter case).
- Cut the tomatoes in half crosswise. Rub both sides of the toast (including the crust) with the cut side, squeezing gently as you do, to leave a thin red film, including some seeds and bits of tomato flesh, on both surfaces. Drizzle oil on both sides of the toast to taste, then salt to taste. Place anchovies or possibly prosciutto on top of the toast, and serve with knife and fork.
- This recipe yields 4 appetzer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 4 servings | |
| Calories 20 | |
| Calories from Fat 2 | 10% |
| Total Fat 0.22g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 265mg | 8% |
| Total Carbs 4.39g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.94g | 2% |
| Protein 0.98g | 2% |
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