As soon as the first of our tomatoes were ripe I knew that lunch was Tomato and Anchovy Toasts. The salty, umami flavour of the anchovies is fantastic with sweet tomatoes and the heat of raw garlic. Simply chop, stir and spoon this delicious mixture onto cool buffalo mozzarella on thick slices of grainy bread and you’ve got yourself a perfect summer lunch. Quick tip: Do not put your tomatoes in the fridge, or at least let them come to room temperature because they’ll taste so much better.
INGREDIENTS
for every 1 ball of buffalo mozzarella
5 anchovy fillets
8-12 large cherry tomatoes
8-10 black olives
1tsp of capers and 1 tsp of the vinegar
1 large garlic clove
freshly ground black pepper
3 large slice of seeded bread cut in half
fresh basil leaves
- Cut the tomatoes into eighths. Finely chop the anchovies, capers, garlic and olives then tip into a bowl, pour over the caper vinegar and stir. Grind over a little black pepper.
- Toast the bread then slice the mozzarella and divide between the cut slices then top with the mixture and finish with torn pieces of fresh basil.
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