Olive and anchovette bruschetta

Ideas
18 servings Prep: 20 mins, Cooking: 12 mins
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Fruit

By Food24 November 03 2009
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Ingredients (8)

1.00 bread — French
2.00 garlic — large cloves, crushed
45.00 ml fresh chillies — 573
50.00 ml anchovy paste
freshly ground black pepper — to taste
18.00 olives — black, pitted and quartered
3.00 tomatoes — sliced
50.00 ml fresh basil — shredded
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Method:

Cut the bread into 2 cm thck slices. Place on a baking tray and place under a hot grill. Toast for about 1 minute on either side. (The bread should remain soft inside.) Remove from the oven.
Change oven setting to 180 °C.
Mix the garlic, olive oil, anchovette and pepper together to form a paste. Spread on the toasted bread. Top with olives and tomatoes.
Bake in preheated oven for 10 minutes, until heated through.
Serve hot, garnished with basil.



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