Ingredients
3 tablespoons extra-virgin olive oil
8 anchovy fillets
1 clove garlic, minced
1 teaspoon finely chopped fresh rosemary leaves
2 pounds assorted heirloom tomatoes, sliced or chopped
Freshly ground pepper
Ricotta Crostini, for serving (optional)
Preparation
Heat oil, anchovies, garlic, and rosemary in a small skillet over medium-low heat, stirring occasionally, until anchovies break down, about 4 minutes. Place tomatoes in a bowl or on a platter; drizzle with anchovy mixture and season with pepper. Serve atop crostini or as a side dish.
