Anchovy and olive bruschetta
|prep 10 mins cook 5 mins|
12 slices Italian bread, such as ciabatta, about 2cm ( ¾ in) thick
½ garlic clove
extra virgin olive oil
3-4 tbsp bottled tomato sauce
salt and freshly ground black pepper
115g (4oz) mozzarella cheese, drained and cut into 12 thin slices
1 tsp dried mixed herbs
6 black olives, pitted and sliced
60g jar or can anchovies in olive oil, drained and cut in half lengthways
Steps 1 and 2 can be done 2 hours in advance and the bruschetta grilled before serving.
1 - Preheat the grill on its highest setting and position the rack 10cm (4in) from the heat.
2 - To make the bruschetta bases, toast the bread slices until golden on both sides. Rub 1 side with the cut side of the garlic clove. Brush the same side of each slice with a little olive oil.
3 - Spread each bruschetta with about 2 tsp tomato sauce and season with salt and pepper to taste. Put 1 slice of mozzarella on each, sprinkle with herbs and top with olive slices and 2 pieces of anchovy in a criss-cross pattern.
4 - Grill the bruschetta for 2-3 minutes until the mozzarella has melted and is bubbling. Serve hot.
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