This chili bruschetta is full of Mediterranean flavour and really simple to prepare.You can use any type of bread for toasting but a thickly sliced farmhouse style loaf is best.
Ingredients for 6 bruschette:
30g Cenzino organic extra virgin olive oil
1 clove of garlic
1 chilli pepper
1 tablespoon of Bonomo e Giglio capers
100g Vorrei green olives
3 Delfino anchovy fillets
1 tablespoon chopped parsley
6 slices of bread
Salt and pepper
Heat the oil with the garlic and chilli pepper in a frying pan for a few minutes.
Chop and add the tomatoes, the anchovies and the capers, mix and cook for a further 15 minutes.
Toast the bread under the grill until golden on both sides, cut in half.
Season with salt and spread onto the slices of bread
Add the green olives.
Serve immediately whilst nice hot!
Bruschette are simple to make and you can top them with just about anything you can find in your cupboard! As with most Italian recipes the ingredients are simple but they must be the best quality that you can afford – this is especially true of the olive oil which is pretty much always drizzled over the bruschetta or mixed with the topping. Try to keep a bottle of the best extra virgin olive oil for salads and bruschette and cook with a cheaper variation!