Tomato Bruschetta w Anchovies, Parmigiano Reggiano & Basil Recipe

Tomato Bruschetta With Anchovies, Parmigiano Reggiano & Basil

Proudly supported by Print recipe Like so much Italian food, the success of this is all about the quality of the ingredients. Don’t make this from supermarket tomatoes in June – don’t make this from supermarket tomatoes at all! The tomatoes have to be perfectly ripe and in season, and not the types that have had the character bred […]

by | Feb 14, 2018

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Like so much Italian food, the success of this is all about the quality of the ingredients. Don’t make this from supermarket tomatoes in June – don’t make this from supermarket tomatoes at all! The tomatoes have to be perfectly ripe and in season, and not the types that have had the character bred out of them – pick old varieties that are full of flavour

Ingredients

6 slices of sourdough bread, sliced 2 cm thick on an angle

2 large garlic cloves peppery extra-virgin olive oil

3 large oxheart tomatoes (or other full-flavoured tomatoes)

salt flakes and freshly ground black pepper

6 anchovies

80g parmigiano reggiano, shaved (you might not need all of this, but it is easier to shave from a larger piece)

1 handful of basil leaves

Method

  1. Preheat the oven to 160°C fan-forced. Place the bread on baking trays and bake for about 25 minutes until well toasted.

  2. Rub the toasted bread all over with the garlic and drizzle with oil. Cut the tomatoes in thick slices directly on top of the toast to catch the juices. Mash and press the tomato into the toast and season with salt and pepper, then top with the anchovies, parmigiano reggiano and basil and pour over a good drizzle of oil. Serve immediately.

     

    Recipes extracted from Salads & Vegetables by Karen Martini. Available now, Plum, RRP $39.99.

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