Receta Bruschetta

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Printable versions: A4 A5 Index card
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Anchovy and Olive Bruschetta

These salty canapés are ideal with pre-dinner drinks.

Instructions


1

Preheat the grill on its highest setting and position the rack 10cm (4in) from the heat.



2

To make the bruschetta bases, toast the bread slicesuntil golden on both sides. Rub 1 side with the cut side of the garlic clove. Brush the same side of each slice with a little olive oil.



3

Spread each bruschetta with about 2 tsp tomato sauce and season with salt and pepper to taste. Put 1 slice of mozzarella on each, sprinkle with herbs and top with olive slices and 2 pieces of anchovy in a criss-cross pattern.



4Grill the bruschetta for 2–3 minutes until the mozzarella has melted and is bubbling. Serve hot.



Ingredients Buy ingredients

• 12 slices Italian Bread, (ciabatta), about 2cm (3/4in) thick
• ½ Garlic Clove
• 200ml Extra Virgin Olive Oil
• 4 tbsp Tomato Sauce, bottled
• 1 pinch Salt
• 1 pinch Black Pepper, freshly ground
• 115g Mozzarella Cheese,drained and cut into 12 thin slices
• 1 tsp Mixed Herbs
• 6 Black Olives, pitted and sliced
• 60g Anchovies In Olive Oil, jar or can, drained and cut in half lengthways


Makes 12 


Total time required [pic]15 mins

• Preparation time: 10 mins
• Cooking time: 5 mins

Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008http://www.dorlingkindersley-uk.co.uk/
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Categories

• Appetisers & Snacks
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• Italian
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• Party food
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• The Cooking Book
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• Less than 30 mins


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[pic]Italian Recipe Ciabatta Waitrose 275g

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