Name: Toasted Baguette with Tomatoes and Anchovies
Yield: Makes 8 servings
Ingredients: 2 1/4 pounds vine-ripened tomatoes, halved, seeded; 1/3 cup extra-virgin olive oil; 3 garlic cloves, pressed; 1 16-ounce French-bread baguette, halved lengthwise, halves cut on diagonal into 4-inch-long pieces, lightly toasted; Additional extra-virgin olive oil; 12 to 20 anchovy fillets

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Toasted Baguette with Tomatoes and AnchoviesBrian Leatart

Originally from Catalonia, a region in northern Spain that surrounds the city of Barcelona, this appetizer is now found all over the country. If not serving immediately, pass the toppings on the side so that the bread doesn't get soggy.

Recipe notes

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