Reclutas de Jaen (fried baguette with tomato and anchovy)

Heat a large fry pan over medium heat with the olive oil.

Cut the baguette diagonally into 1-inch slices, slice the tomato thinly into half moons, and roughly chop the parsley.

When the oil is hot but not smoking, fry the bread in a single layer, in batches so the pan is not crowded, about 2 minutes per side until golden all around.

Transfer each batch to a plate lined with paper towels.

Arrange the fried bread on a serving plate and top each slice with a slice of tomato and two anchovies; no salt is needed.

Top each with chopped parsley and pierce through the middle with a toothpick to hold it together.