Garlic, Tomato and Anchovy Bruschetta

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.

Leslie Glover

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.

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