anchovy & cherry tomato bruschetta |
makes approx 30 |
2 mini french bread loafs |
2-3 cloves garlic, peeled but left whole |
extra virgin olive oil |
sea salt flakes and coarsely ground black pepper |
8 oz cherry tomatoes, stalks removed and sliced |
3 oz anchovy fillets in olive oil, drained |
to grill the bread |
cut the bread diagonally across into thin slices. heat a ridged cast iron griddle pan over a medium heat, add some of the bread slices and grill for about 1 minute on each side until golden and very slightly charred in places. |
to season the bread |
as soon as each batch of bread is ready, rub one side of each slice with a peeled garlic clove, then drizzle with a little of the olive oil and sprinkle with some sea salt flakes and pepper. |
and finally |
top each slice of bread with 2 slices of tomato and one twisted anchovy fillet. serve straight away. |
