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Garlic Confit Pan Con Tomate with Anchovies

A Mediterranean dish featuring creamy garlic confit, roasted tomatoes, and anchovies on crispy bread, creating a delightful balance of flavors.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Garlic Confit
  • 1-2 heads heads of garlic Use fresh, whole heads
  • 1 cup olive oil Quality extra virgin olive oil enhances flavor
  • 1 pinch sea salt
For the Roasted Tomatoes
  • 2 cups cherry tomatoes You can substitute with heirloom tomatoes in summer
  • 1 tbsp olive oil
  • to taste sea salt and pepper
For Assembly
  • 1 jar Fishwife anchovies Packed in olive oil
  • a few sprigs basil For garnish
  • 4 slices bread of choice Preferably a rustic loaf
  • a few strings saffron Optional, for added flavor

Method
 

Preparation of Garlic Confit
  1. Peel the garlic cloves from 1-2 heads of garlic and place them in a small saucepan.
  2. Cover with olive oil and add a pinch of sea salt.
  3. Simmer gently over low heat for about 45 minutes until the garlic is soft and golden.
Roasting the Tomatoes
  1. Preheat your oven to 400°F (200°C).
  2. Slice the cherry or heirloom tomatoes in half, drizzle with olive oil, and season with salt and pepper.
  3. Place cut-side up on a baking sheet and roast for about 20-25 minutes until caramelized.
Preparing Anchovies
  1. Open the jar of Fishwife anchovies, drain them, and set aside.
Combining Flavors
  1. Blend the cooked garlic with the roasted tomatoes and saffron until smooth yet textured.
Assembly
  1. Slice your bread and toast it until golden brown.
  2. Spread a generous layer of the garlic-tomato mixture on each slice.
  3. Top with anchovies and garnish with fresh basil leaves.

Notes

For variation, you can use feta cheese or sliced olives instead of anchovies. Serve as a standalone appetizer or a part of a larger tapas spread.