13 Feb Montaditos
In Valencia they call this open sandwiches, on which there is a lot of filling (from the word montar – to mount, to fasten). Closed sandwiches, where the filling inside is called bocadillos from the word boca-mouth. Our montaditos will have cheese, anchovy, tomato and Extra Virgin olive oil – an interesting combination for a quick breakfast.
First, cut a couple of cloves of garlic, so that it breaks faster in a blender. To it, add a sprig of basil and a small pinch of salt, pour olive oil (50 ml). Whisk and get a fragrant mixture, it is also suitable for dressing salads! Then, with a sharp knife cut the tomatoes and cheese, size of slices to your taste. On the bread, we liberally spread our sauce of olive oil with garlic, spread the tomatoes and cheese and send it to the oven, on top of another layer of sauce. The dish is ready when the cheese has melted, the tomatoes have baked, and the bread has become crispy. It remains to decorate our breakfast with a piece of anchovy and halves of olives. The sweetness of the tomato is perfectly set off by the salinity of the anchovy, but this is optional.