Sun Dried Tomato 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

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