Bruschette with tomato

Name: bruschette with tomato
Total time: 15 min
Yield: 10
Ingredients: 7 sun dried tomato; 5 anchovy fillet; 10 basil leaves; 4 tablespoon olive oil; coarse sea salt; 1 ciabatta Bread; 1 bulb Mozzarella

Ingredients

7 sun dried tomato
5 anchovy fillet
10 basil leaves
4 tablespoon olive oil

Coarse sea salt
1 ciabatta Bread
1 bulb Mozzarella

Directions

Make the topping in advance so that you can serve the bruschette lukewarm. Cut the to into small strips and mix in the anchovy fillets and the basil. Season with olive oil, salt and pepper.
Fry the ciabatta slices in 3 tablespoons of olive oil on both sides until golden brown. Drain on kitchen paper and sprinkle with the sea salt. Let the bread cool down until lukewarm.
Garnish the bruschette with small pieces of mozzarella.