Fresh, briny, and beautifully balanced — this anchovy tartine celebrates simplicity at its best. Made with Lata White Anchovies in Sunflower Oil, it layers sweet tomato, crisp fennel, and silky anchovies into a light yet deeply satisfying bite.
It’s the kind of dish that works for breakfast, lunch, or an unfussy starter — no cooking required.
Prep Time: 10 minutes
Total Active Time: 10 minutes
Serves: 2
What You’ll Need
Base
- 1 tin Lata White Anchovies in Sunflower Oil
- 2 slices rustic bread, toasted
- 1 ripe tomato, grated or finely chopped
- Salt, to taste
Toppings
- ¼ fennel bulb, very thinly shaved
- 1 tsp extra virgin olive oil
- Fresh lemon juice, to taste
- Freshly ground black pepper
To Serve
- Extra fennel fronds or parsley
- Optional: chili flakes for gentle heat
How to Make It
-
Prep the Tomato
Grate or finely chop the tomato and season lightly with salt. Let it sit for a minute to release excess juice. -
Dress the Fennel
In a small bowl, toss shaved fennel with olive oil, a squeeze of lemon juice, and a pinch of salt. -
Build the Tartine
Spread the tomato evenly over the toasted bread. Layer anchovies on top, then finish with the dressed fennel.
Tip: A small drizzle of the sunflower oil from the anchovy tin adds silkiness without overpowering the flavors. -
Finish and Serve
Crack black pepper over the top, garnish with herbs, and serve immediately.
Why It Works
Sweet tomato and crisp fennel balance the clean salinity of the anchovies, while toasted bread provides warmth and structure. It’s a study in contrast — fresh and rich, delicate yet deeply flavorful — all with minimal effort.
Show us your tartine and tag @get.lata — we’d love to see how you make it your own.
