Anchoas con Mermelada de Tomate (Imprimir)
Tostadas crujientes con anchoas saladas y mermelada de tomate dulce, un contraste perfecto de sabores para un aperitivo elegante.
# Ingredientes:
→ Tomato Jam
01 -
400 g ripe tomatoes, peeled and finely chopped or use canned whole tomatoes, drained
02 -
2 tbsp olive oil
03 -
1 small shallot, finely chopped
04 -
1 garlic clove, minced
05 -
2 tbsp brown sugar
06 -
1 tbsp red wine vinegar
07 -
1/2 tsp salt
08 -
1/4 tsp smoked paprika
09 -
Pinch of chili flakes (optional)
→ Anchovy Toast
10 -
8 slices baguette or rustic bread, toasted
11 -
8 anchovy fillets in olive oil, preferably high-quality
12 -
1 tbsp extra virgin olive oil for drizzling
13 -
Fresh parsley or microgreens for garnish (optional)
# Instrucciones:
01 -
In a saucepan, heat olive oil over medium heat. Add shallot and sauté for 3–4 minutes until soft. Add garlic and cook for 1 minute more. Stir in tomatoes, brown sugar, vinegar, salt, smoked paprika, and chili flakes. Simmer on low heat for 25–30 minutes, stirring occasionally, until thick and jammy. Adjust seasoning to taste and let cool slightly.
02 -
Lightly toast bread slices until golden and crisp.
03 -
Spread a generous spoonful of tomato jam on each toast. Top with one anchovy fillet. Drizzle with a few drops of olive oil. Garnish with chopped parsley or microgreens, if using.
04 -
Serve immediately while the toast is crisp.
# Notas:
01 -
Tomato jam can be made ahead and stored in the fridge for up to 5 days. For a variation, rub the toast with a raw garlic clove before adding the toppings. Pairs well with dry sherry or vermouth.