- 12 slices Italian bread, such as ciabatta, about ¾ in (2cm) thick
- 1 garlic clove, peeled
- extra virgin olive oil
- ½ cup store-bought marinara sauce
- salt and freshly ground black pepper
- 4oz (115g) mozzarella cheese, drained and cut into 12 thin slices
- 1 tsp dried Italian herbs
- 12 anchovy fillets in olive oil, drained and cut in half crosswise
- 6 pitted Kalamata olives, sliced
This a simple and delicious recipe wich is good to serve with a chilled glass of sparkling Prosecco
- Prepare ahead
- Steps 1 and 2 can be done in advance with the bruschette broiled just before serving.
- Preheat the broiler and position the rack 6inch (15cm) from the heat. Broil the bread slices until toasted golden on both sides. Rub 1 side of each slice with the garlic clove. Brush the garlic side of each slice with about 2 tsp olive oil.
- For each bruschetta, spread the toasted bread with about 2 tsp marinara sauce and sprinkle with salt and pepper to taste. Put 1 slice of mozzarella on each, sprinkle with the herbs, and top with 2 pieces of anchovy in a criss-cross pattern.
- Broil for 2 or 3 minutes, or until the mozzarella has melted. Serve hot, sprinkled with the olives.