Perry loves anchovies on toast, “it’s such a simple but delicious snack,” he says. “Here I’m making a garlic purée for the toast, but you could easily just rub it with raw garlic and extra-virgin olive oil, or ripe tomato squashed into the toast, and place the anchovies on top. Tinned sardines as well as other preserved seafood can be presented in the same way and are equally delicious.”
Ingredients
Method
Preheat oven to 130°C fan-forced. Place each garlic bulb on a piece of foil, drizzle each with 2 tsp olive oil, season and wrap to enclose. Place on an oven tray and roast until very tender (1½-2 hours). Set aside to cool. When cool enough to handle, squeeze garlic from skin (discard skin). Place roast garlic, lemon juice and remaining 2 tsp olive oil in a small bowl and season to taste; set aside.
Preheat a barbecue or lightly greased char-grill pan to high. Drizzle sourdough with olive oil, season to taste and grill, turning once, until charred and golden (1-2 minutes each side).
Divide roast garlic purée between toasts; spread evenly. Trim ends off toasts and cut each into 4 fingers. Top each finger with two anchovies. Arrange anchovy toasts on a serving platter. Drizzle with a little extra-virgin olive oil, squeeze over lemon juice and season to taste.
Note
Allow extra time for cooling — refer to the method for details.
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