Preparation time is 15minutes
Cook time is 4minutes
Total time is 19minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 2 large very ripe tomatoes
- 175grams fresh buffalo mozzarella
- 4 slices thick focaccia
- 4 anchovy fillets, drained and patted dry
- 1 pinch freshly ground black pepper
- 2-4tablespoons fruity olive oil, save 1tbs for greasing
- 6 pitted black olives
- 3 leaves fresh oregano
Description
A classic Italian appetizer, these crostini are best prepared using fresh mozzarella, slightly squishy ripe tomatoes, and Gaeta olives. They are easy to make at home and are traditionally enjoyed with soup.
Method
Step 1 of 3
Blanch the tomatoes in a pan of boiling water for 1-2 minutes, then drain and refresh in cold water. Peel the skins, then quarter, remove the seeds, and finely chop.
Step 2 of 3
Preheat the oven to 230°C or the grill to high. Cut the mozzarella and arrange evenly on each slice of bread and cover with a layer of tomato. Place the anchovies between two layers of kitchen paper or cling film and flatten lengthways with a rolling pin. Cut each fillet crossways. Place two halved fillets on each slice of bread. Season generously with pepper.
Step 3 of 3
Lightly grease a baking sheet. Place the slices of bread on the sheet and drizzle with oil. Bake for 7-8 minutes, or grill for 2-3 minutes, until the mozzarella is melting and bubbling. The crostini should be crisp outside but soft inside. Place three olive halves on top, scatter over the oregano, and allow to cool for 5 minutes before serving.
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