Anchovy and Tomato Toast on Gluten-Free Bread
Makes 1 serving

INGREDIENTS
1 slice, about 35 g Gluten-free bread
80 g Tomato
3 fillets (15 g) Anchovy fillets in oil, drained
1 clove, halved Garlic
1 tsp (4 g) Olive oil
A pinch Dried oregano
To taste Black pepper

METHOD
1. Toast the bread hard, until the surface is rough enough to rasp against.
2. Rub the cut garlic over the hot toast, then halve the tomato and rub the cut side over it hard so the flesh goes onto the bread and the skin stays in your hand.
3. Drizzle the oil over, lay the anchovies across, and finish with oregano and pepper.

Contains fish.
Many gluten-free loaves contain egg. Check the bag.

RECIPE NOTES
Pan con tomate with anchovies on top. The bread has to be crisp enough for the garlic to catch on, and gluten-free bread toasts crisper than most.
Anchovies are 210 kcal per 100 g but three fillets is 15 g. They are the salt; do not add more.

Full recipe: https://www.getfuel8.com/recipes/anchovy-tomato-gf-toast
