Serves 4 as an appetizer | Makes approximately 12–16 pieces
Ingredients
1 sourdough baguette
6–8 ripe vine tomatoes
1 lemon
1 garlic clove
3 tbsp extra-virgin olive oil, plus more for the bread
Kosher salt, to taste
Freshly cracked black pepper, to taste
Finely chopped fresh chives, for garnish
Marinated white anchovies, optional
Directions
Toast the bread: Preheat the oven to 350°F (175°C). Slice the baguette on a slight bias into 12–16 medallions. Arrange on a baking sheet, drizzle lightly with olive oil and bake for about 10 minutes, or until lightly golden and crisp.
Prepare the tomatoes: Using the large holes of a box grater, grate the tomatoes into a bowl, leaving the skins behind. Transfer the grated tomato to a fine-mesh strainer and allow the excess liquid to drain away.
Season the tomato: Transfer the strained tomato back to the bowl. Using a Microplane, finely grate in the garlic clove. Add the juice of the lemon and 3 tablespoons olive oil. Season with salt and freshly cracked black pepper, then stir together by hand. Refrigerate for about 30 minutes. As the mixture chills, the olive oil will begin to thicken slightly, giving the tomatoes a richer consistency that sits beautifully on the toasted bread.
Assemble: Spoon the chilled tomato mixture generously over the toasted baguette. Top with marinated white anchovies, if using, and finish with finely chopped chives. Serve immediately.
