Tomato Bruschetta

04. July 2006 Uncategorized 0

Adapted from delicious. Magazine

8 sourdough bread slices
2 garlic cloves, halved
4 small vine-riped tomatoes, sliced thinly
16 anchovy fillets
shredded basil leaves
olive oil

1. Toast the bread for a few minutes until golden brown. While the bread is still hot, top on one side with garlic and brush with olive oil. Top each with tomato, anchovy and drizzle with some more olive oil. Season with salt and serve with basil leaves.