Ingredients:
Preparation method:
Preheat the oven to 350°F.
Heat a splash of olive oil in a skillet over medium-high heat. Halve the cherry tomatoes and place them cut-side down in the oil. Lower the heat, add the garlic and thyme sprigs, cover the pan, and let the tomatoes cook gently for 10–15 minutes until soft and jammy. Season with salt and pepper.
Slice the ciabatta and toast the bread in the oven until crisp.
Top the warm toast with the confit tomatoes. Discard the garlic and thyme sprigs. Arrange the anchovy fillets on top, scatter over the basil leaves, and drizzle with a little extra-virgin olive oil.
Now it's your turn