Pan Con Tomate with Fennel Pollen, Anchovies, and Black Pepper

This toast is easy to make, but don’t bother unless the tomatoes are ripe, juicy heirlooms, and you can find Cantabrian anchovies of the highest quality. The recipe is really and truly all about showing off the raw ingredients. We prefer to use our housemade focaccia for this recipe, but a more traditional baguette with an open crumb would do the job. If you opt for a baguette, just cut it into 5-inch (12 cm) lengths and then split horizontally. For the tomatoes, we use Brandywine, Cherokee