Toast the bread on both sides until golden. While warm, rub both sides of the toast with the cut garlic.

Cut the tomatoes in half and rub each side of toast with them, so that the juice and seed soak well into the toast but do not saturate it. Chop the remaining tomato and pile it on the toast.

Drizzle each toast with the oil and top with anchovy fillet. Sprinkle with salt and ground black pepper and serve.