Tomato bruschetta with anchovy and mozzarella

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

Garnish

• leaves of Fresh basil
• Dried chilli flakes
• Sea salt & pepper

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.