Anchovy & Cherry Tomato Bruschetta
Makes approx 30
2 mini French bread loafs
2-3 cloves garlic, peeled but left whole
Extra virgin olive oil
Sea salt flakes and coarsely ground black pepper
8 oz cherry tomatoes, stalks removed and sliced
3 oz anchovy fillets in olive oil, drained
To Grill the Bread:
Cut the bread diagonally across into thin slices. Heat a ridged cast iron griddle pan over a medium heat, add some of the bread slices and grill for about 1 minute on each side until golden and very slightly charred in places.
To Season the Bread:
As soon as each batch of bread is ready, rub one side of each slice with a peeled garlic clove, then drizzle with a little of the olive oil and sprinkle with some sea salt flakes and pepper.
Top each slice of bread with 2 slices of tomato and one twisted anchovy fillet. Serve straight away.