Name: Roasted tomatoes with fresh cheese and anchovies (Requesón con tomate y anchoas con vinagreta de garúm)
Yield: For 8 Tapas
Cuisine: Spanish
Ingredients: 200 g (7 oz) fresh requesón or ricotta cheese; 1 small bunch fresh basil, finely chopped; 8 ripe tomatoes, peeled, seeded and halved; 20 g (¾ oz) pine nuts, fried in olive oil; 2½ tbsp extra virgin olive oil; 16 anchovy fillets, drained of oil; 20 g (¾ oz) butter; caster sugar to taste; salt to taste; 1½ tsp black olive tapenade; 500 g (1 lb 2 oz) Parmesan, grated; olive oil for drizzling

Preparation info

For
8
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Choose requesón for your fresh cheese - it’s the Spanish equivalent of ricotta. It provides the perfect subtle backdrop for the intense flavours of the anchovies, tomatoes and basil and olive vinaigrette.

Ingredients

8 ripe tomatoes, peeled, seeded and halved
olive oil for drizzling
salt to taste
caster sugar to taste

Europe
Spain
Barcelona
Fish course
Pescatarian
Catalonia
Gluten-free
Mediterranean

Method

Place the tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with a little salt and sugar, and bake at 150°C (300°F) Gas mark 1 for 30 minutes. Remove from the oven and cool.
If you’re going to garnish the dish

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Ingredients

Method

Part of