1 Slice the whole ciabatta lengthways.
2 Grill the ciabatta for 1-2 minutes then rub the cut side with the garlic cloves.
3 Rub the cut tomato quite vigorously all over the bread, discarding the skin when all the tomato has been grated onto the bread.
4Place tomato toasts on a platter, season with a little sea salt and freshly ground black pepper, top with parsley and drizzle with the olive oil. Place an anchovy fillet on each toast and serve.
It's the anchovies that add extra punch to this simple – and simply delicious – take on an Italian bruschetta. The accompanying wine needs a similar punch, but with a bright, zesty acidity to match the tomatoes. A classic Hunter Valley semillon would work well enough for the purpose, but this Iberian émigré has the extra depth and power to elevate the pairing to a higher plane. Albariño had a shaky start in Australia with the first cuttings found to actually be savagnin from the Jura, not albariño from Rías Baixas. Andrew Margan has sourced the real vines and the results are looking good, showing albariño’s hallmark lemon pith flavours and resounding acidity, making a nifty match with the pa amb tomàquet.