Tomato, and white anchovy bruschetta with basil and EVOO

Tomato, and white anchovy bruschetta with basil and EVOO

Prep
10
Cooking time
5
Serves
20

Method

1. Firstly, finely dice and season tomatoes, add a teaspoon of EVOO and sherry vinegar and set aside.

2.Combine remaining oil, zest of the lemon and basil, stir until it comes together.

3. Slice and grill sourdough and while hot rub with garlic.

4. Place a spoonful of tomato mix on top of the bread, followed by a white anchovy, and marinated pepper.

5.Continue over all slices of bread, drizzle with basil and lemon oil.

Serve

Ingredients Chevron Icon

1 loaf of sourdough, sliced, halved and grilled (around 10 sliced)

3 gloves of garlic, peeled

4 fresh vine tomatoes, diced and seasoned with salt and pepper

1 tablespoon of sherry vinegar

1 jar of marinated red peppers

20 or so white anchovies

½ cup basil finely diced

zest from half a lemon

½ cup of Cobram Estate Classic EVOO

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