Bruschetta with seared balsamic tomatoes and white anchovies

Recipe from: 11 October 2010
bruschetta

Ingredients 11
Servings 2 - 4
Time 10 mins

Ingredients

  • 30
    ml
    olive oil
  • 250
    g
    small, ripe cherry tomatoes
  • 2
    cloves garlic, peeled and finely chopped
  • 30
    ml
    Verlaque Sundried Tomato Balsamic Reduction
  • 5
    ml
    good-quality dried oregano
  • Salt and pepper
  • 4
    slices day-old ciabatta, or similar
  • Olive oil for rubbing
  • White anchovies
  • Fresh oregano leaves, or similar
  • Extra-virgin olive oil
 

Method

12 mins
 
Heat the olive oil in a frying pan. When it is very hot, add the whole cherry tomatoes.
Cook, tossing, over a high flame, for two or so minutes, or until the skins start to blister and blacken in places.
Turn down the heat slightly and cook for another three or four minutes, or until the tomatoes are just beginning to sag and wrinkle.
Add the garlic, balsamic reduction and oregano and bubble briskly for another two minutes or until the liquid has reduced by half. Season with salt and pepper. Set aside.
Rub the bread slices on both sides with a little olive oil.
Toast on both sides until golden brown in a ridged griddle pan or a dry frying pan, or over hot coals.
Pile the tomatoes onto the toast slices and top with white anchovies, a few baby oregano leaves and a drizzle of olive oil.
Grind over a little more black pepper, and serve warm.

For more of Adrienne's Kitchen's recipes click here.
 

Read more on: shallow-fry
 

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