Wednesday, January 25, 2012

Anchovy and olive bruschetta

Anchovy and olive bruschetta
These salty canapés are ideal with pre-dinner drinks.
12 slices Italian bread, such as ciabatta,
about 3⁄4in (2cm) thick
1⁄2 garlic clove
extra virgin olive oil
3–4 tbsp bottled tomato sauce, or purée
salt and freshly ground black pepper
4oz (115g) mozzarella cheese, drained,
and cut into 12 thin slices
1 tsp dried mixed herbs
6 black olives, pitted and sliced
2oz (60g) jar or can anchovies in olive oil, drained,
and cut in half lengthwise
Preheat the broiler on its highest setting and position the rack 4in (10cm) from the heat.
Toast the bread until golden on both sides. Rub 1 side with the cut side of the garlic. Brush
the same side of each slice with oil.Spread each bruschetta with 2 tsp tomato sauce and
season with salt and pepper. Put a slice of mozzarella on each, sprinkle with
herbs and top with olive slices and 2 pieces of anchovy in a crisscross pattern.
Broil the bruschetta for 2–3 minutes, or until the mozzarella has melted and is bubbling.
Serve hot with chilled prosecco or cold beer.

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