Ingredients
4 tbsp olive oil
85g/3oz baby plum tomatoes, halved
½ tsp salt
1 tsp chopped fresh thyme leaves
2 slices white bread
3 anchovy fillets
6 fresh basil leaves, torn
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Heat half of the olive oil in a small frying pan and add the tomatoes, salt and thyme leaves. Stir well, then transfer to the oven to cook for 5-6 minutes, or until the tomatoes are soft.
3. Drizzle the remaining oil over the bread and toast in a chargrill pan for 2-3 minutes on both sides, or until golden-brown all over.
4. Arrange the bread on a serving plate, spoon over the roasted tomatoes and top with the anchovy fillets and fresh basil leaves.
