Watch Albert preparing these tapas: https://www.youtube.com/watch?v=5TMitAMr5Xg&t=3s

Ingredients

• 1 baguette
• 2 cloves garlic
• 3 ripe tomatoes
• 1/4 cup Apollo ¨Sierra¨ organic extra virgin olive oil
• 1 tin Spanish anchovies
• pinch sea salt
• pinch black pepper
• handful fresh parsley

Instructions

1. Wash 3 medium sized ripe tomatoes and pat them dry, cut each one into 4 quarters and cut off the stem, add the cut tomatoes into a food processor, also add 2 cloves of garlic cut in half, a 1/4 cup of extra virgin olive oil and season with sea salt and freshly cracked black pepper, run the food processor for 2 minutes or until you reach a creamy tomato puree, set aside
2. Cut a bagutette into 1-inch thick slices, heat a grilling pan with a medium heat, once the pan get’s hot add the slices of bread and toast for 3 minutes per side, cook in batches to not over-crowd the pan
3. Add between 1 to 2 tablespoons of the tomato puree on top of each toast, then add 1 Spanish anchovy on top (I twisted the anchovies for design), garnish each toast with some freshly chopped parsley, enjoy!