Anchovy and Tomato Bruschetta
Cut 1 French baguette into thick diagonal slices. Brush
lightly with olive oil and toast until slightly golden. Spread
with 250g(8oz) of sun-dried tomato pesto and sprinkle with 50
g (1 3/4) of drained, thinly sliced anchovy fillets, 50 g (1
3/4)of chopped black olives and some shredded fresh basil on
top. Also sprinkle with freshly grated parmesan cheese on top
for taste. Makes about 12-15 pieces.
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Recipe submitted by 'AnhThu' |
