Garlic, Tomato and Anchovy Bruschetta

    17 minutes

    Sharp and salty and savoury, these bruschetta combine garlic with anchovies and tomato for a real taste sensation.

    1 person made this

    Serves: 4 

    • 3 anchovy fillets
    • 2 tablespoons skim milk
    • 1 clove garlic, crushed
    • 1 teaspoon fresh lemon juice
    • 4 diagonal slices of 2cm-thick Italian or French bread
    • 2 tomatoes, thinly sliced
    • 1 tablespoon olive oil
    • freshly ground black pepper
    • 1⁄4 cup small basil leaves

    Preparation:15min  ›  Cook:2min  ›  Ready in:17min 

    1. In dish, soak anchovies in milk for 10 minutes. Drain, rinse and pat dry. Mash anchovies, garlic and lemon juice until they form a paste.
    2. Preheat griller with rack set 15cm from heat. Toast bread on both sides. Spread 1⁄4 paste thinly on one side of each slice.
    3. Arrange tomato slices on top of toasts. Drizzle with oil, season with pepper and place on baking sheet. Grill for 1 to 2 minutes or until tomatoes are softened. Top with basil.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)