I’m not a very “good” Catholic, but one of the habits I do keep is not eating red meat on Good Friday.

Our other Good Friday habit is going to my friend’s house for their big, bang up Good Friday lunch. My friends are big food and wine people and love to lay on an incredible lunch for their family and friends.

With this in mind, we needed a light breakfast to get us ready for the day without overwhelming us.

White anchovies seem to be in vogue at the moment. I keep seeing them on menus and hearing about them, so I was keen to try them out myself.

I spent the week deciding how to serve them and what with, and finally decided on the below. It’s not a “recipe” as such, more a “serving suggestion”. BTW it was delicious…

White anchovies, cherry tomatoes & basil on toast


  • Basil
  • White anchovies
  • Roasted cherry tomatoes (see below for how to roast your own cherry tomatoes)
  • Gluten free bread (or lepinja bread or similar for the non-glutards)
  • Good quality olive oil


  1. Place basil, white anchovies and roasted cherry tomatoes each in their own bowl.
  2. Toast the bread, and brush with olive oil.
  3. Arrange desired quantity of basil, white anchovies and roasted cherry tomatoes on toast (I like to let people serve their own).
  4. And enjoy!

How to roast your own cherry tomatoes

To roast your own cherry tomatoes:

  1. Preheat oven to 180˙C.
  2. Rinse cherry tomatoes, pat dry and place in oven tray.
  3. Drizzle with olive oil, rolling the tomatoes around so they are all covered.
  4. Sprinkle with some good quality crushed sea salt.
  5. Roast in oven for 10-15 minutes, or until the tomatoes begin to “blister” and collapse (see below photo).
  6. Remove from oven and allow to cool. Serve warm, or even serve completely cool. They are delicious like this as an antipasti item.