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Pa amb tomàquet

Serves 6

Preparation time 5 minutes

cooking time 5 minutes

Text and Recipes Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


1 loaf ciabatta bread
3 garlic cloves, peeled and halved
3 ripe tomatoes, halved lengthways
extra virgin olive oil
1 tbsp finely chopped parsley
1 tin anchovies in olive oil (the very best you can find)


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.

Wine Match

2018 Margan Breaking Ground Albariño,
Hunter Valley, A$30

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.