Anchovy & tomato paprika flatbreads

Anchovy & tomato paprika flatbreads

From
Posh Kebabs
Serves
2
Cooking time
15 mins

Sweet, juicy tomatoes and salty anchovies are a match made in heaven. Use ripe vine tomatoes for this dish – you want them to pop and release their juices as you bite into them.

Ingredients

Quantity Ingredient
200g small mixed vineripened tomatoes
1 teaspoon olive oil
25g scant 1oz butter, softened
1 teaspoon smoked paprika
1 garlic clove, crushed
handful flat-leaf parsley, finely chopped
2 flatbreads, such as piadina
8 anchovies, halved lengthways

Method

  1. Heat a griddle pan to high. Drizzle the tomatoes with the oil and cut a few in half. Put them on the griddle pan and cook for 3–5 minutes until blistered and juicy. Remove and set aside.
  2. In a small bowl, mix the butter with the paprika, garlic, and parsley. Set aside.
  3. Cook the flatbreads on the griddle pan until hot and beginning to take on some colour. Spread with the paprika butter and top with the griddled tomatoes, lay over the anchovies, and serve immediately.
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