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Breakfast Recipe

Tomato Toast with Capers, Anchovy and Olives

Spencer Huey

Tomato Toast with Capers, Anchovy and Olives

Spencer Huey

Serves 2 people


4 slices of bread (I used a baguette cut lengthwise but sourdough, ciabatta or any large holed bread would work)
olive oil
1 lb tomatoes
1 tablespoons capers
1/4 cup olives (castelvetrano, nicoise, kalamata, etc)
parsley, a few springs
2 anchovy fillets
red wine vinegar/lemon juice


Prep your ingredients. Slice the tomatoes in thick slices. Pit the olives by crushing them with a small bowl or mug. Remove the pit and give them a rough chop. Cut up the anchovy in small pieces and mince the parsley leaves.
Toast the bread. I like to toast my bread in a cast iron pan on medium heat. I’ll put olive oil in a pan and toast the bread for a few min on each side. You can also toast it in an oven at 400 for 5-7 min until lightly golden.
Assemble the toast. Lay down the tomato slices and sprinkle very lightly with salt. The other ingredients have a lot of salt in them. Sprinkle on the olives, capers, anchovies and parsley. Add a few drops of vinegar or lemon juice and a bit more olive oil on top. The acid will brighten up the briney, fermented ingredients. Enjoy!

This toast is a play on pan bagnat which is a sandwich from Nice, France. It’s basically the components of a salad nicoise (tuna, tomatoes, hard boiled eggs, capers, onions, tomatoes, olives, herbs, vinegar and olive oil) put into sandwich form. Feel free to use what you have on hand and what you like. Add tuna instead of anchovies or thin slices of onion, or switch up the herbs. Make it your own.

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