Perino Tomato and Anchovy on Toast with Pickled Shallots
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Perino Tomato and Anchovy on Toast with Pickled Shallots
Recipe by Michael Weldon
Serves – 4
Prep Time – 10 mins
Cook Time – 5 mins
Ingredients
1 Punnet of Coles Perino Tomatoes, sliced thinly
8 slices of Dark Rye Sourdough
Butter for bread
Squeaky Gate extra virgin olive oil
Pickled Shallots
2 shallots, sliced thinly
½ cup vinegar
1/4 cup sugar
Pinch of Coles sea salt
2 tins Ortiz anchovy
¼ bunch chives, sliced thinly
Method
In a saucepan, boil the vinegar, sugar, ¼ cup of water, and a pinch of salt. Once boiling, pour over the shallots and allow them to cool down completely to room temperature.
In a griddle pan or on a grill, toast the bread until crisp, then spread with a bit of butter.
Lay the toast out on a board, then top with thin slices of tomato to fully cover the top of the bread.
Season with a pinch of salt and lay 2 anchovy fillets over the top. Lay the pickled shallots over the top, then garnish with chives. This could be the meaning of life.
