Bruschetta with Tomato, Mozzarella & Anchovy - Bruschetta con Pomodoro, Mozzerella & Acciuga
Prep time
Cook time
Total time
Recipe type: Appetizers, Antipasti & Wonderful Things to Nibble On
Serves: 6 servings
  • 6 slices of country bread with a substantial crust, each ½ inch thick
  • 1 peeled clove of garlic, sliced into half
  • 5 ounces of fiore di latte or buffalo mozzarella, thinly sliced
  • 2 anchovies, separated into fillets, each fillet sliced down the center and torn into halves
  • Crushed red pepper
  • Large flake sea salt
  • Parsley leaves for garnish
  1. Prepare either a stove top or outdoor grill heating until hot, lightly oil the grill. Place the bread slices on the grill and let them remain until they have developed score marks, adjust them to make a second set of cross grill marks. Repeat with the other side of the bread, remove to a rack and immediately rub both sides of the bread with the cut side of the garlic. Drizzle the bread slices with some extra virgin olive oil.
  2. Lay a slice of the tomato on each of the pieces of toasted bread - sprinkle with some sea salt. Follow with a slice of the mozzarella and a sprinkle of the crushed red pepper to taste. Continue layering with a second slice of tomato and sea salt. Top with some anchovy, again depending upon your taste, drizzle with Extra Virgin Olive Oil and garnish with a parsley leaf.
  3. Bruschetta with Tomato, Mozzarella & Anchovy is best enjoyed immediately after it is prepared with a glass of wine and good company.
Recipe by LaBellaSorella at