Tomato Toast topped with Mahón & Anchovies (A Tapas Classic You’ll Crave)

Why Mahón works so well here

Mahón-Menorca is a protected-origin (DOP) cow's-milk cheese from the Balearic island of Menorca. Semi-cured wheels develop a buttery, lightly sharp, even nutty character that stands up brilliantly to the sweet-acidity of tomato and the briny punch of anchovy. In short: it's exactly the kind of flavour contrast tapas are famous for.

A nod to the Spanish tomato-bread tradition

In Catalonia and across the Balearics, pa amb tomàquet is a staple: toasted country bread rubbed with garlic and fresh tomato, finished with olive oil and salt. It's often served with toppings like cured meats, cheeses or anchovies—so adding Mahón and fish is not a change for change's sake; it's rooted in tradition.

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Ingredients (serves 4 as a tapas/snack)

• 4 thick slices of rustic bread (sourdough or pan de payés style)

• 1 fat garlic clove, halved

• 2 ripe medium tomatoes (very ripe for best flavour – or grated good-quality canned, at a pinch

• Extra-virgin olive oil, for drizzling

• 120–150g Mahón-Menorca cheese, thinly sliced or shaved

• 8 good-quality anchovy fillets in olive oil

• Sea salt and freshly ground black pepper

Tip: Meaty, ripe tomatoes and sturdy bread are key—both are classic ingredients for great tomato bread.

Method

1. Toast the bread until golden and crisp at the edges.

2. Rub with garlic. Take the cut side of the clove and lightly rub each slice so it perfumes the toast.

3. Tomato time. Halve the tomatoes and rub the cut sides straight onto the warm toast until the crumb is stained and juicy (discard skins).

4. Season & oil. Sprinkle with a little sea salt and black pepper, then drizzle generously with extra-virgin olive oil.

5. Finish with toppings. Lay on slices or shavings of Mahón cheese and top each toast with two anchovy fillets. Drizzle over the golden extra virgin olive oil and serve immediately while crisp.

As an alternative, slip the toasts back under a medium grill once you've topped them with the Mahon. Once the cheese is melted, take them back out and layer on the anchovies and anoint with the oil.

Serving note: As with traditional tomato bread, assemble just before eating so the toast stays crispy and the crusts crunchy.

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Make it brilliant: quick tips & swaps

1. Choose your Mahón: Semi-cured (about 3–4 months) brings buttery tang; cured versions are firmer and nuttier—either works.

2. Tomato trick: If your tomatoes are very soft, grate them on the coarse side of a box grater and spoon the pulp over the toast before topping. This is a common modern approach and concentrates the tomato flavour.

3. Anchovy quality matters: Look for fillets packed in olive oil from Spain for a clean, meaty flavour that complements the cheese, not overwhelms it. (Anchovy-topped tomato toasts are a long-loved combo in Spanish tapas.)

4. Add a Balearic touch: Finish with a dusting of smoked paprika, or top with a handful of freshly-picked basil leaves, or scatter finely chopped flat-leaf parsley. The possibilities are virtually endless!

When to serve

Perfect as a nibble with vermouth, a no-fuss lunch with a green salad, or a starter at your next tapas night. Because the ingredients are so pantry-friendly, you can pull these together at short notice and still deliver restaurant-level flavour.

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Frequently asked

Can I use another cheese? Of course! Manchego is lovely, as are Idiazabal, and Murcia al Vino but, for a taste of the original, nothing beats Mahón's gentle acidity and butteriness, which are especially good with tomato and anchovy.

What bread is best? A sturdy, open-crumb loaf (sourdough, ciabatta, or Spanish pan de payés) that toasts well and absorbs juices without collapsing—exactly what traditional tomato bread calls for.