6 slices of sourdough bread, sliced 2 cm thick on an angle
2 large garlic cloves peppery extra-virgin olive oil
3 large oxheart tomatoes (or other full-flavoured tomatoes)
salt flakes and freshly ground black pepper
80g parmigiano reggiano, shaved (you might not need all of this, but it is easier to shave from a larger piece)
1 handful of basil leaves
Preheat the oven to 160°C fan-forced. Place the bread on baking trays and bake for about 25 minutes until well toasted.
Rub the toasted bread all over with the garlic and drizzle with oil. Cut the tomatoes in thick slices directly on top of the toast to catch the juices. Mash and press the tomato into the toast and season with salt and pepper, then top with the anchovies, parmigiano reggiano and basil and pour over a good drizzle of oil. Serve immediately.
Recipes extracted from Salads & Vegetables by Karen Martini. Available now, Plum, RRP $39.99.