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Bruschetta with Tomato, Mozzarella and Anchovy

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Bruschetta with Tomato, Mozzarella and Anchovy
Bruschetta is sliced toasted bread, rubbed with garlic and drizzled or brushed with olive oil. It makes the perfect base for this classic Mediterranean combination of juicy tomatoes, fresh basil, creamy mozzarella and salty anchovies.

4 thick slices of crusty bread such as ciabatta or baguette (sliced on the diagonal)
1 clove garlic—peeled and cut in half
1 tablespoon extra virgin olive oil
2 tomatoes—finely diced
3 anchovy fillets—chopped
A pinch each of sea salt and freshly ground black pepper
2 oz (60g) mozzarella cheese—thinly sliced
4 large fresh basil leaves—roughly torn


TOAST bread on both sides under a preheated oven broiler (grill). RUB the surface of each slice with the cut side of the garlic. BRUSH or drizzle each slice, on one side only, with a little extra virgin olive oil. MIX together the tomato, anchovies, salt and pepper and place on top of the toasts. TOP with cheese, place under a preheated broiler and cook until the cheese is bubbly and golden. SPRINKLE with basil to serve.

Tip: Use well-ripened, good-quality tomatoes for the best results.



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