Crispy Baguette Rounds with Rocket, Red Onion, Tomato and Anchovy

Preparation info
  • Serves


    • Difficulty


Appears in

By Franck Dangereux

Published 2004

  • About

For this recipe I prefer shop-bought baguettes as they are twice refined and very light, therefore they become super-crispy in the oven. Good-quality anchovies are more expensive but well worth the extra money. It doesn’t matter where they are from, just buy the more expensive bottles.


  • 2 baguettes
  • 3 ripe tomatoes, peeled and with seeds removed
  • 1 red onion, peeled


Once you’ve peeled and seeded the tomatoes, chop them very finely. Also finely chop the red onion. Note that when I say chop finely, I mean crush into tiny pieces.

Mix the tomato and onion together. Do NOT add seasoning yet, as salt draws water from tomatoes. If you like, add a little olive oil to the mixture to make it smooth.

Cut the baguettes into rounds approxi