Postcard From Spain

Ingredients

30g finely grated Parmesan or Manchego cheese

1 garlic clove, peeled and crushed

A small handful of fresh, flat-leafed parsley, finely chopped

30g tin anchovy fillets in oil, drained and finely chopped

1-2 tbsp extra virgin olive oil

Freshly ground black pepper

1 loaf sourdough or other crusty bread

Method

1. Combine all the ingredients except the bread in a small bowl and, using a fork, mash together to form a rough paste. Add a little extra olive oil if the mixture feels too dry to spread.

2. Preheat the grill to hot. Cut the bread into thin slices about 5mm thick. Using a knife, spread the paste over the bread slices in a thin layer until all the paste is used up or until the desired number of toasts are made. (Any remaining mixture can be refrigerated for up to 3 days.)

4. Toast the bread under the grill for 3-4 mins. or until the topping is bubbling and slightly golden. Serve warm, sliced into triangles or into long strips, along with other tapas items – see other recipe pages for meatballs (albondigas), spicy potatoes, grilled sardines, marinated anchovies and tortilla.

This recipe is from a book called 100 Great Tapas by Pippa Cuthbert, published by Cassell ISBN-10: 1 84403 533 6.