Course: Starter - Dish: - Serves: 2
A classic simple combination of sweet vine ripened tomatoes, the herby aromatics of fresh basil crowned with the salty umami of canned anchovies makes for the ultimate summertime appetiser – and couldn’t be easier to make. Serve at room temperature for best results.
Method:
- Place the sliced tomatoes onto a plate, drizzle over the vinegar, then season generously with pepper and little salt.
- Lay a single large basil leaf over each tomato, followed by one anchovy and finish with a drizzle of olive oil from the can of anchovies.
- Serve and enjoy!
