Why Idiazabal Toast with Tomato Confit and Anchovies Works
Idiazabal is a cheese with gravitas. Smoky, nutty, and bold, it demands equally confident partners. Tomato confit offers sweetness and depth, while anchovies bring the saline punch that ties it all together. Layered on crisp toast, this trio becomes a tapas that feels rustic yet layered, comforting yet intense.
The first time I made this was in winter, when tomatoes were past their best for salads. Slow cooking them in olive oil transformed even lacklustre ones into something rich and jammy. Paired with Idiazabal and anchovies, the toast became the highlight of the table—proof that simple, thoughtful combinations often win.
The Character of Idiazabal in Tapas
Made from raw sheep’s milk in the Basque Country and Navarre, Idiazabal is often smoked over beechwood or hawthorn. It’s firm and savoury, with a lingering smokiness that makes it unforgettable. On toast, it holds its shape but softens slightly, creating the perfect base for juicy toppings.
In tapas culture, toast-based dishes are common, from pan con tomate to crostini. What sets this apart is the combination of smoky cheese, slow-cooked tomato, and anchovy brine. It’s the kind of tapa that makes you reach for another drink. For more on smoked Spanish cheeses, I’ve explored them in detail in my Spanish Cheese Tapas Guide.
Ingredients (Metric Measurements)
- 200g Idiazabal cheese, sliced thin
- 250g cherry tomatoes
- 4 anchovy fillets in olive oil
- 2 tbsp extra virgin olive oil
- 1 small garlic clove, finely chopped
- 1 small baguette or rustic loaf, sliced into 8 pieces
- ½ tsp sugar (optional, if tomatoes are very tart)
- Sea salt and cracked black pepper
Ingredient Notes
If possible, use smoked Idiazabal, as it adds complexity that pairs beautifully with the sweetness of tomato confit. UnsMoked Idiazabal is milder but still works.
For anchovies, Spanish varieties preserved in olive oil are best—they’re meaty, salty, and smooth. Cheap anchovies can be too harsh and spoil the balance of the dish.
Instructions
Preheat the oven to 140°C. Place cherry tomatoes in a baking dish with olive oil, garlic, salt, pepper, and sugar if needed. Roast for 90 minutes until soft, wrinkled, and jammy. Allow to cool slightly.
Meanwhile, toast the bread slices in a hot oven or on a grill pan until golden. Rub lightly with garlic if desired. Layer slices of Idiazabal on the bread, top with spoonfuls of tomato confit, and finish with half an anchovy fillet. Serve warm or at room temperature.
Cooking Techniques and Recommendations
Cook the tomatoes low and slow. This allows their natural sugars to develop, creating confit that’s sweet, concentrated, and silky. When toasting bread, aim for a firm crust and a chewy centre. The toast must be strong enough to hold juicy toppings without collapsing.
What to Serve with Idiazabal Toast
This dish pairs well with other bold-flavoured tapas, like Creamy Idiazabal Cheese Dip with Roasted Garlic or Queso de Murcia al Vino with Honeyed Almonds. Together, they create a table full of earthy, smoky, and sweet notes. For contrast, I often serve it with lighter bites such as Easy Baked Tetilla Cheese and Spinach Empanadillas or the fresh crunch of Crispy Mahón Cheese Crostini with Roasted Peppers.
Wine and Beer Pairings
Txakoli, the lightly sparkling Basque white wine, is a natural partner. Its bracing acidity balances the richness of Idiazabal and anchovies. A robust Rioja also works, its red fruit and tannins complementing smoky cheese. On the beer side, a Belgian saison with peppery spice pairs beautifully, or a crisp pilsner for a refreshing contrast.
Frequently Asked Questions
Can I make tomato confit ahead of time?
Yes, it keeps in the fridge for up to a week, covered with olive oil. For another make-ahead component, see my Quick Fried Queso de Murcia with Honey and Thyme.
Can I use different bread?
Yes, sourdough or country-style bread works well. Just slice thick enough to hold toppings.
Do I have to use anchovies?
No, but they add the salty punch that balances the dish. Capers can be used as a vegetarian alternative.
Can I serve this cold?
Yes, though it’s best when the toast is slightly warm and the cheese just softened. For a cold cheese dish, try my Spanish Cheese Board with Membrillo and Seasonal Fruit.
Tips for Success with Idiazabal Toast
Don’t overload the toast. A thin layer of cheese, a spoonful of confit, and half an anchovy is enough. The goal is balance, not excess. Bring the cheese to room temperature before serving. Cold cheese won’t release its aromas or soften properly against warm toast.
Recipe Variation Suggestions
Replace anchovies with roasted peppers for a vegetarian twist that still brings sweetness and colour. Or add a drizzle of honey over the anchovy for a sweet-salty contrast, especially appealing for festive occasions.
Storage and Reheating for Spanish Cheese Tapas with Idiazabal Toast
Store any leftover tomato confit in a jar with olive oil in the fridge. The toast itself should be assembled fresh, as bread softens quickly once topped. If you want to prepare ahead, keep the bread toasted and toppings ready, then assemble just before serving.
Idiazabal Cheese Toast with Tomato Confit and Anchovies
Ingredients
- 200 g Idiazabal cheese sliced thinly
- 250 g Cherry tomatoes
- 4 Anchovy fillets in oil
- 2 tbsp Olive oil extra virgin
- 1 clove Garlic minced
- 1 Baguette or rustic loaf, sliced into 8 pieces
- ½ tsp Sugar optional
- Sea salt to taste
- Black pepper freshly ground, to taste
Instructions
- Preheat the oven to 140°C. Place cherry tomatoes in a baking dish with olive oil, garlic, salt, pepper, and sugar if needed. Roast for 90 minutes until soft, wrinkled, and jammy. Allow to cool slightly.
- Meanwhile, toast the bread slices in a hot oven or on a grill pan until golden. Rub lightly with garlic if desired. Layer slices of Idiazabal on the bread, top with spoonfuls of tomato confit, and finish with half an anchovy fillet. Serve warm or at room temperature.