Ingreadient :

Tomato Vinaigrette

• 1 pound ripe heirloom tomatoes, stemmed and halved
• ¼ cup extra-virgin olive oil
• ½ teaspoon kosher salt, plus more to taste
• ⅛ teaspoons black pepper, plus more to taste

Additional Ingredients

• 8 (1/2-inch-thick) ciabatta slices (about 1 1/2 ounces each)
• ¼ cup extra-virgin olive oil
• 1 large garlic clove
• 1 (1.7-ounce) can olive oil–packed salted anchovy fillets (such as Don Bocarte, Callol Serrats, or Delfino Battista) (6 to 7 fillets)
• ½ cup crème fraîche
• 1 medium-size Japanese cucumber, thinly sliced (about 1 1/4 cups)
• ¼ cup radish sprouts (about 1/2 ounce)

Direction :

1. Make the tomato vinaigrette: Grate cut sides of tomatoes on large holes of a box grater set over a medium bowl until only tomato skin and core remain; discard skin and core. Whisk oil, salt, and pepper into grated tomato until well combined. Season with additional salt and pepper to taste, if desired. Set aside.
2. Make the anchovy toasts: Preheat oven to 400°F. Brush both sides of ciabatta slices evenly with oil, and arrange in a single layer on a rimmed baking sheet. Bake in preheated oven until lightly toasted, 8 to 12 minutes. Let cool on baking sheet 5 minutes. Lightly rub garlic clove over top side of each toast, about 2 swipes per slice.
3. Arrange anchovies on a small plate. Serve alongside toasts, crème fraîche, cucumber, radish sprouts, and 1/2 cup vinaigrette. Reserve remaining vinaigrette for another use. Assemble as desired. —Stuart Brioza, the anchovy bar, San Francisco