Neapolitan Bruschetta

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#41780

serves/makes:

ready in:
under 30 minutes

ingredients

2 ripe plum tomatoes
8 ounces fresh mozzarella cheese, diced
2 tablespoons extra-virgin olive oil, plus extra
salt
freshly ground black pepper
8 slices crusty Italian bread, sliced about 1/2-inch thick
1 clove garlic, halved
1 tablespoon chopped oregano
8 anchovy fillets

directions

Dice the tomatoes and place them in a bowl. Add the mozzarella and olive oil, then season with salt and pepper. Toss well.

Toast the bread slices, rub them with the cut side of the garlic and drizzle them with olive oil.

Spoon the mozzarella mixture over each slice and sprinkle with the oregano.

Top each bruschetta with an anchovy fillet and serve.