serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Toast Toppers
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 very good-quality tomato
- 2 tbsp extra virgin olive oil
- salt and pepper, to season
- 4 thick slices sourdough
- 1 garlic clove, peeled and cut in half
- 8 manzanilla olives, pitted (or other green olives)
- 8 guindilla peppers (or other pickled green chillies)
- 4 good-quality anchovies
- 8 small bamboo skewers, 10 – 12 cm long
Instructions
- Preheat a grill pan over medium high heat. Cut the base from the tomato and grate the flesh into a bowl with a box grater. Drizzle with a little olive oil and season with salt and pepper. Set aside for 5 minutes.
- Drizzle the bread with olive oil and grill until browned and charred on both sides. Rub with the cut garlic clove and top with the seasoned tomato puree.
- For the pintxos gilda, skewer an olive, pepper and anchovy onto each small skewer. Serve a couple of pintxos with the bread.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Toast Toppers
