Anchovy, Buffalo Mozzarella 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

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