Sun Dried Tomato Bruschetta

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.

cooking sketch 20 min (COOK TIME: 20 min)

cooking sketch Easy

8  bruschetta

Ingredients

anchovy & sun dried tomato paste

  • 2 tbsp Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
  • 3 tbsp Mutti® Tomato Puree (Passata)
  • 1-2 tsp dried chilli flakes
  • 15 anchovy fillets
  • 18 sundried tomatoes & a dash of olive oil from the jar

bruschetta

  • 1 slice French baguette stick (cut into thick)
  • 14 oz buffalo mozzarella (sliced)
  • Olive oil (to drizzle)

Garnish

  • leaves fresh Basil
  • dried chilli flakes
  • Sea salt & pepper
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Method

  1. Heat the grill to 356°F.
  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.
  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 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.
  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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