Anchovy Toasts with Fresh Tomato Vinaigrette
鳀鱼栏,妹妹餐厅州鸟Provisions in San Francisco, celebrates the tiny, humble fish in a host of ways, including this made-to-share snack board of quality Spanish anchovy fillets, ripe heirloom tomatoes, and fresh Japanese cucumbers. "The build-your-own aspect of this dish makes the simplicity work so well," says co-owner Nicole Krasinski, who opened the restaurant with her husband, Stuart Brioza, a2003 Food & Wine Best New Chef. "Everything is meant to be clean and fresh and offer a great balance to the salty anchovies." Source a variety of quality tinned anchovies from caputos.com to taste the differences in salinity and texture. This build-your-own toast board is ideal for entertaining or a light alfresco meal. Try using any leftover tomato vinaigrette tossed with pasta as a simple no-cook sauce.
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Recipe Summary
Ingredients
Directions
Make Ahead
Tomato vinaigrette can be stored in an airtight container in refrigerator up to 2 days. Let come to room temperature and stir well before serving.
Suggested Pairing
Crisp, lightly tingly Txakoli: Txomin Etxaniz