Snack
Anchovy and Tomato Toast on Gluten-Free Bread
Toast rubbed with garlic and tomato, a teaspoon of oil and three anchovy fillets laid across. Nothing from milk or wheat. 174 kcal.
- Calories
- 174kcal
- Protein
- 6g
- Fat
- 8g
- Carbs
- 19g
Per serving, makes 1. 5 minutes of work. Published 8 September 2026.
Allergens
- Fish
- Many gluten-free loaves contain egg. Check the bag.
Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.
Ingredients
- Gluten-free bread1 slice, about 35 g
- Tomato80 g
- Anchovy fillets in oil, drained3 fillets (15 g)
- Garlic1 clove, halved
- Olive oil1 tsp (4 g)
- Dried oreganoA pinch
- Black pepperTo taste
Method
Toast the bread hard, until the surface is rough enough to rasp against.
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.
Drizzle the oil over, lay the anchovies across, and finish with oregano and pepper.
Worth knowing
- 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.
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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.