Neil Perry's Anchovies and Roast Garlic on Toast Bliss

Experience Neil Perry's anchovies and roast garlic on toast, a gourmet appetizer that transforms simple ingredients into an extraordinary dish.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 2

Cooling Time 30

Total Time 2 40

Servings: 4 toasts

Course: APPETIZERS

Cuisine: Mediterranean

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roasted Garlic

2 bulbs Garlic Use raw garlic for a sharper taste if preferred.
2 tablespoons Extra-Virgin Olive Oil Select high-quality oil for the best flavor.

For the Toasts

4 slices Sourdough Bread Any thick-cut bread like ciabatta or focaccia works well.
1 tablespoon Lemon Juice White vinegar can be a great alternative if out of lemon.

For the Topping

8 pieces Anchovies Feel free to use tinned sardines for a different twist.

Equipment

oven
Aluminum foil
Char-grill Pan
mixing bowl
Tray

Method

Preparation

Preheat your oven to 130°C (fan-forced) and prepare garlic bulbs by drizzling with olive oil and seasoning. Wrap them in foil.
Place wrapped garlic on a tray and roast for 1½ to 2 hours until tender and lightly golden. Let cool before unwrapping.
Squeeze soft roasted garlic into a bowl, add lemon juice and remaining olive oil, and mix until smooth. Season to taste.
Drizzle sliced sourdough with olive oil and season lightly. Grill for 1-2 minutes on each side until golden.
Spread garlic puree over grilled slices, cut into four pieces, and top with two anchovies per toast.
Arrange on a platter, drizzle with olive oil, and finish with fresh lemon juice before serving.

Nutrition

Serving: 1toastCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin C: 5mgCalcium: 2mgIron: 3mg

Notes

Garnish with chopped fresh herbs for extra freshness. Store garlic puree in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!