Pan con tomate with pinxtos gilda

This classic Spanish tapas features garlicky tomato toast with pintxos from the northern Basque region of Spain – skewers of pickled pepper, olive and anchovies. An umami-rich and salty combination that is sure to make you thirsty for that next sip of vermouth.

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 1 very good-quality tomato
• 2 tbsp extra virgin olive oil
• salt and pepper, to season
• 4 thick slices sourdough
• 1 garlic clove, peeled and cut in half
• 8 manzanilla olives, pitted (or other green olives)
• 8 guindilla peppers (or other pickled green chillies)
• 4 good-quality anchovies
• 8 small bamboo skewers, 10 – 12 cm long

Instructions

1. Preheat a grill pan over medium high heat. Cut the base from the tomato and grate the flesh into a bowl with a box grater. Drizzle with a little olive oil and season with salt and pepper. Set aside for 5 minutes.
2. Drizzle the bread with olive oil and grill until browned and charred on both sides. Rub with the cut garlic clove and top with the seasoned tomato puree.
3. For the pintxos gilda, skewer an olive, pepper and anchovy onto each small skewer. Serve a couple of pintxos with the bread.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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