Anchovy and Olive Bruschette

These simple canapes are ideal with pre-dinner drinks.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Anchovy and Olive Bruschette

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    12 slices Italian bread, such as ciabatta, about 3/4 in (2 cm) thick 4 oz mozzarella cheese, drained and cut into 12 thin slices
    1 garlic clove, peeled 1 tsp dried Italian herbs
    extra virgin olive oil 12 anchovy fillets in olive oil, drained and cut in half crosswise
    1/2 cup store-bought marinara sauce 6 pitted Kalamata olives, sliced
    salt and freshly ground black pepper


    Prep: 10 min Total: 15 min (Quick)
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    • 1

      Preheat the broiler and position the rack 6in (15cm) from the heat. Broil the bread slices until toasted golden on both sides. Rub 1 side of each slice with the garlic clove. Brush the garlic side of each slice with about 2 tsp olive oil.

    • 2

      For each bruschetta, spread the toasted bread with about 2 tsp marinara sauce and sprinkle with salt and pepper to taste. Put 1 slice of mozzarella on each, sprinkle with the herbs, and top with 2 pieces of anchovy in a criss-cross pattern.

    • 3

      Broil for 2–3 minutes, or until the mozzarella has melted. Serve hot, sprinkled with the olives.

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