Cooking time: 15 min
Crush the tomato together with garlic, salt and a drizzle of good quality virgin olive oil. Toast the bread and lavishly spread the tomato mix on top.
Finally, place two anchovies on top and voilá!
Amontillado should be served at a temperature of between 12 and 14º C.
It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.
It combines perfectly with vegetables such as asparagus and artichokes.
Serve it between 12° and 14° C in a white wine glass.
Its dry and intense flavour adapts to difficult and risky pairings.
Its composition allows it to be stored in open bottles for months.