Enjoy the wonderful taste of toasted bruschetta topped with a sharp, lemony paste and sweet grilled tomato.
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3 anchovy fillets
2 tablespoons skimmed milk
1 clove garlic, crushed
1 teaspoon lemon juice
4 slices bread, cut from a large crusty loaf
600 g (1 lb 5 oz) tomatoes
1 tablespoon olive oil
To garnish: fresh basil leaves
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Method Prep:15min › Cook:3min › Ready in:18min
Place the anchovies in a small dish, add the milk and leave to soak for 10 minutes to remove excess saltiness and draw out some of the oil.
Drain, rinse and pat the anchovies dry with kitchen paper. Place them in a food processor with the garlic and lemon juice and pulse to make a paste. Alternatively, mash them with a fork, or with a pestle and mortar.
Heat the grill to high. Toast the bread on both sides, then spread a quarter of the paste over one side of each slice: it is very strong, so you only need a little.
Slice the tomatoes, discard the ends and arrange the slices on top of the anchovy paste. Drizzle with oil, sprinkle with black pepper and return to the grill for 1-2 minutes until the tomatoes are softened. Serve scattered with basil leaves.