Garlic, Tomato and Anchovy Bruschetta
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Sharp and salty and savoury, these bruschetta combine garlic with anchovies and tomato for a real taste sensation.
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
- 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.
- Preheat griller with rack set 15cm from heat. Toast bread on both sides. Spread 1⁄4 paste thinly on one side of each slice.
- 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.
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