A fantastic arrival snack, perfect for your Summer Christmas feast. 

The DIY kit includes:
Ortiz Anchovies 47.5g
Heirloom Tomatoes
Sonoma Fennel & Caraway Sourdough Baguette

Instructions:
First, make the crostini - this can be done the day before serving. Slice the baguette into approx. 1cm thick pieces. Place in a large bowl, drizzle with olive oil and toss to evenly coat. Pop in the oven at 200 degrees for about 8-10 minutes until golden and crunchy. (If you have an air-fryer, 6-7 minutes in there will also do the trick).

Next, grate the tomatoes to create a fine pulp. In a small bowl, mix the tomato pulp with a splash of olive oil and some finely milled pepper. Spread the pulp over the crostini, and top with a single anchovy fillet. 

Makes approx. 10 toasts.