Sun Dried Tomato Bruschetta
Made with Double concentrated tomato paste
When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.
20 min (COOK TIME: 20 min)
Easy
8 bruschetta
Ingredients
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
We also recommend this Mutti Bruschetta Appetizer recipe!
Share the ingredient list
We also recommend this Mutti Bruschetta Appetizer recipe!
Sun Dried Tomato Bruschetta: Method
- Heat the grill to 180 degrees.
- Place baguette slices onto lined baking trays, drizzle with olive oil and pop into the oven to brown.
- In a food processor, add all the paste ingredients, until well combined. Set aside anchovy & sun-dried tomato paste.
- Spread a generous amount of paste onto each toasted baguette slice, top with a slice of buffalo mozzarella and drizzle with olive oil.
- Garnish the Sun Dried Tomato Bruschetta with fresh basil leaves, dried chili flakes and a dusting of sea salt & pepper. Serve on a platter and eat the sun dried tomato bruschetta immediately.
- Storage: anchovy & tomato paste will keep in an airtight container in the fridge for up to 5 days.
