Chilli bruschetta with tomatoes and olive oil

Chilli bruschetta with tomatoes and olive oil


1 person made this

About this recipe: Try this chili bruschetta full of Mediterranean flavour, really simple to prepare and extremely good for lunch or your next party.

almabts Essex, England, UK

Serves: 6 

  • 30g extra virgin olive oil
  • 1 red chilli, chopped
  • 1 clove garlic, crushed
  • 200g tomatoes, chopped
  • 3 anchovy fillets
  • 1 tablespoon capers
  • 6 slices bread
  • salt and pepper to taste
  • 100g green olives
  • 1 tablespoon chopped fresh parsley

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Heat the oil with the garlic and chilli in a frying pan for a few minutes.
  2. Add the tomatoes, anchovies and capers, mix and cook for a further 15 minutes.
  3. Toast the bread under the grill until golden on both sides, then in half.
  4. Season the tomato mixture to taste, then spoon over the toasted bread. Top with olives and parsley and serve immediately.

See it on my blog

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