Grilled Bread with Slow-Cooked Blood Orange, Anchovies and Black Olives
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Juicy blood orange, intensely pungent anchovies and salty black olives – I’m so there! This is a simple yet gutsy dish with its briny, bittersweet flavours, and it looks oh-so-casual, like you’ve just whipped it up. It works a treat with a sour ale craft beer or mineral water with a lemon spritz.
Recipe details
Serves: Recipe for 4.
Protein: Seafood
Ingredients
4 slices of sourdough bread
12 high-quality, premium hand-filleted brown anchovies
100 g (3½ oz) pitted black olives, quartered
Slow-cooked blood orange
4 blood oranges
90 ml (3 fl oz) olive oil
20 ml (¾ fl oz) red-wine vinegar
4 garlic cloves, thinly sliced
Method
For the slow-cooked blood oranges, preheat the oven to 125°C (255°F). Peel the blood oranges and cut them in half. Pour the oil and vinegar in a roasting tin, then put the blood oranges, cut side down, in the tin and cover them with the garlic. Roast in the oven for 1 hour or until the oranges have collapsed.
When you’re ready to serve, toast the bread on a hot griddle to get some char marks. Place the blood orange, anchovies and olives in the middle of a serving plate with the bread to the side for your guests to build their own toast.