Tomato bruschetta with anchovy and mozzarella

Tomato bruschetta with anchovy and mozzarella

Made with Double concentrated tomato paste

The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.

cooking sketch 20 min (COOK TIME: 20 min)

cooking sketch Easy

8  bruschetta


For the anchovy & sun dried tomato paste

  • 2 tablespoons Mutti Double Tomato Paste
  • 3 tablespoons Mutti Passata (Tomato puree)
  • 1-2 teaspoons dried chilli flakes
  • 15 anchovy fillets
  • 18 sundried tomatoes & a dash of olive oil from the jar

For the bruschetta

  • 1 slices French baguette stick, cut into thick
  • 400 g buffalo mozzarella, sliced
  • Olive oil, to drizzle


  • leaves of Fresh basil
  • Dried chilli flakes
  • Sea salt & pepper
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Tomato bruschetta with anchovy and mozzarella: Method

  1. Heat the grill to 180 degrees.
  2. Place baguette slices onto lined baking trays, drizzle with olive oil and pop into the oven to brown.
  3. In a food processor, add all the paste ingredients, until well combined. Set aside anchovy & sun-dried tomato paste.
  4. Spread a generous amount of paste onto each toasted baguette slice, top with a slice of buffalo mozzarella and drizzle with olive oil.
  5. Garnish with fresh basil leaves, dried chili flakes and a dusting of sea salt & pepper. Serve on a platter and eat immediately.
  6. Storage: anchovy & tomato paste will keep in an airtight container in the fridge for up to 5 days.

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Also made with: Double concentrated tomato paste

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