White Anchovy Toast with Preserved Tomato Frito Vinaigrette - Robert Sinskey Vineyards & Wilding Far

Ingredients

• 12 whole anchovy filets
• 1 teaspoon minced shallots
• 2 tablespoons Muscat vinegar or white wine vinegar mixed with ½ teaspoon sugar
• Kosher salt
• Freshly ground black pepper
• ½ cup tomato frito
• 2 tablespoons extra virgin olive oil plus a little more
• Parsley leaves to garnish
• 12 slices toasted baguette or ciabatta drizzled with olive oil to serve