Anchovy and tomato bruschetta
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Cooking tools:
- Griddle
- Stove
- Mixing bowl
- Pastry brush
- Chef's knife
- Cutting board
- Tongs
Ingredients
- 4 thick slices sour dough bread
- 1 x 100g jar La Monégasque Anchovy Fillets a la Provençale
- 200g on the vine cherry tomatoes, quartered
- 1 x 280g jar chargrilled peppers antipasto, drained and sliced
- 150g mozzarella, drained and torn into small pieces
- A handful of fresh basil leaves
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