Anchovy toast on vegetables

Serves 4:

• 1 loaf of day-old bread
• 2 anchovies per toast
• 1 spoonful of escalibada
• c/s of virgin olive oil
• 1 chive leaf

For the anchovies: Clean the salted anchovies with a damp rolling pin, cleaning the skin gently so as not to break the anchovies. Then, with a knife, remove the bones and trim the anchovies and place them in virgin olive oil.

For the bread: Cut thin slices of ciabatta bread and then bake in the oven at 180ºC until toasted.

For the vegetables: Dice the red pepper, onion and courgette very finely. Fry them with a little oil in a frying pan.

To serve: Take the vegetables and drain the oil and place them on top of the toast. Then place the anchovies on top, 2 anchovies per toast, and add a chive leaf. Just before serving, add a little oil.