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Anchovy and tomato bruschetta


Serves: 4
timePrep time: 15 mins
timeTotal time:
Anchovy and tomato bruschetta

Anchovy and tomato bruschetta


Serves: 4
timePrep time: 15 mins
timeTotal time:

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Ingredients

  • 4 thick slices sour dough bread
  • 1 x 100g jar La Monégasque Anchovy Fillets a la Provençale
  • 200g on the vine cherry tomatoes, quartered
  • 1 x 280g jar chargrilled peppers antipasto, drained and sliced
  • 150g mozzarella, drained and torn into small pieces
  • A handful of fresh basil leaves

Step by step

  1. Drain the oil from the anchovies and pour in a large bowl. Brush a little of the drained oil onto both sides of each slice of bread.

  2. Heat a cast-iron griddle pan until very hot then add the slices of bread and cook for 1-2 minutes on each side until lightly charred. Cut each slice in half.

  3. Put the tomatoes, peppers and mozzarella in the bowl and toss well to coat. Pile on top of the chargrilled bread and top with the anchovy fillets.
  4. Drizzle over any remaining oil left in the bowl, season with freshly ground black pepper and scatter over the basil leaves. 

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