Cutting into a sourdough loaf excites us immensely. This colourful recipe partners a humble slice of toasted sourdough with tomatoes, anchovies, basil oil and cucumber.
Tomatoes 4, halved, ripe & sweet
Cucumber half, peeled, sliced down its length, seeds scraped out
Basil 4-5 leaves
Anchovy fillets 1 per tomato half, 2 for a bit more saltiness
Olive oil 5 tbsp
Sourdough bread chunky slice per person
How to cook
Slice the tomatoes in half and put on a baking sheet. Drizzle a little oil, crack some black pepper and add an anchovy fillet to each one. Place under a grill until hot and lightly toasted, about 8 minutes.
Peel the cucumber and slice down its length, before scraping out seeds with a teaspoon. Dice into bite-sized bits. Make a dressing by pouring 5 tablespoons of olive oil into a food processor or blender, adding 5 basil leaves. Blitz until you have a luminous green dressing. You can use tarragon & parsley together instead of basil if you prefer.
Grill your slices of sourdough, serve with 4 tomato halves and cucumber. Coat everything in the flavoursome basil oil and get stuck in. A crumbling of feta & a few bits of lamb's lettuce at the end works great too!