Heat the olive oil in a frying pan. When it is very hot, add the
whole cherry tomatoes.
Cook, tossing, over a high flame, for two or so
minutes, or until the skins start to blister and blacken in places.
Turn down the heat slightly and cook for another three or four
minutes, or until the tomatoes are just beginning to sag and wrinkle.
Add the garlic, balsamic reduction and oregano and bubble briskly for
another two minutes or until the liquid has reduced by half. Season with
salt and pepper. Set aside.
Rub the bread slices on both sides with a little olive oil.
both sides until golden brown in a ridged griddle pan or a dry frying
pan, or over hot coals.
Pile the tomatoes onto the toast slices and top with white anchovies,
a few baby oregano leaves and a drizzle of olive oil.
Grind over a
little more black pepper, and serve warm.
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