Bread with Tomato, Mató, and Anchovies Cake

Preparation

1. Clean the anchovies, removing the spines and scales, submerge them in olive oil, and store them in the refrigerator for 24 hours for better preservation and flavor.
2. Soak the gelatin sheets by completely submerging them in a container with cold water for 30 minutes so they soften well.
3. Grate the tomato into a large bowl, season with extra virgin olive oil, and a bit of sea salt, stirring well to distribute the flavors.
4. Carefully remove the crust from the country bread and cut the crumb into uniform cubes of about 2 cm.
5. Place a portion of the grated tomato in a pot and heat over medium heat until it begins to simmer gently.
6. Once the tomato is hot, add the hydrated gelatin sheets, well-drained, and stir until they dissolve completely.
7. Mix this hot tomato with the rest of the tomato we have in the bowl, ensuring everything is well integrated.
8. Add the cubes of rustic bread to the bowl with the seasoned tomato and mix well so that the bread absorbs the juices.
9. Line the bottom of a loaf pan with plastic wrap and fill it with the bread and tomato mixture, pressing lightly to compact.
10. Place another piece of plastic wrap over the mold and put a weight on top, like a can, to help press the contents.
11. Leave it in the refrigerator for 24 hours to allow the flavors to meld and the mixture to set.
12. The next day, prepare a sauce with olive oil, oregano, and thinly sliced black olives to dress the dish.
13. When serving, place a slice of the tomato bread cake on the plate and top it with a slice of fresh mató cheese.
14. On top of the mató, place two anchovy fillets and drizzle with the olive oil, oregano, and black olive sauce, distributing it evenly.