Anchovy Toasts with Fresh Tomato Vinaigrette

The Anchovy Bar, sister restaurant to State Bird Provisions in San Francisco, celebrates the tiny, humble fish in a host of ways, including this made-to-share snack board of quality Spanish anchovy fillets, ripe heirloom tomatoes, and fresh Japanese cucumbers. "The build-your-own aspect of this dish makes the simplicity work so well," says co-owner Nicole Krasinski, who opened the restaurant with her husband, Stuart Brioza, a 2003 Food & Wine Best New Chef. "Everything is meant to be clean and fresh and offer a great balance to the salty anchovies." Source a variety of quality tinned anchovies from to taste the differences in salinity and texture. This build-your-own toast board is ideal for entertaining or a light alfresco meal. Try using any leftover tomato vinaigrette tossed with pasta as a simple no-cook sauce.

Anchovy Toast with Fresh Tomato Vinaigrette
Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
Active Time:
20 mins
Total Time:
45 mins


Tomato Vinaigrette

  • 1 pound ripe heirloom tomatoes, stemmed and halved

  • ¼ cup extra-virgin olive oil

  • ½ teaspoon kosher salt, plus more to taste

  • teaspoons black pepper, plus more to taste

Additional Ingredients

  • 8 (1/2-inch-thick) ciabatta slices (about 1 1/2 ounces each)

  • ¼ cup extra-virgin olive oil

  • 1 large garlic clove

  • 1 (1.7-ounce) can olive oil–packed salted anchovy fillets (such as Don Bocarte, Callol Serrats, or Delfino Battista) (6 to 7 fillets)

  • ½ cup crème fraîche

  • 1 medium-size Japanese cucumber, thinly sliced (about 1 1/4 cups)

  • ¼ cup radish sprouts (about 1/2 ounce)


  1. Make the tomato vinaigrette: Grate cut sides of tomatoes on large holes of a box grater set over a medium bowl until only tomato skin and core remain; discard skin and core. Whisk oil, salt, and pepper into grated tomato until well combined. Season with additional salt and pepper to taste, if desired. Set aside.

  2. Make the anchovy toasts: Preheat oven to 400°F. Brush both sides of ciabatta slices evenly with oil, and arrange in a single layer on a rimmed baking sheet. Bake in preheated oven until lightly toasted, 8 to 12 minutes. Let cool on baking sheet 5 minutes. Lightly rub garlic clove over top side of each toast, about 2 swipes per slice.

  3. Arrange anchovies on a small plate. Serve alongside toasts, crème fraîche, cucumber, radish sprouts, and 1/2 cup vinaigrette. Reserve remaining vinaigrette for another use. Assemble as desired. —Stuart Brioza, the anchovy bar, San Francisco

Make Ahead

Tomato vinaigrette can be stored in an airtight container in refrigerator up to 2 days. Let come to room temperature and stir well before serving.

Suggested Pairing

Crisp, lightly tingly Txakoli: Txomin Etxaniz

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