BRUSCHETTA WITH ANCHOVY, TOMATO AND BASIL
INGREDIENTS
Cantabrian anchovies in olive oil – 50g
Bread – 2 slices
1 clove of garlic
Cherry tomatoes – 30
Basil
Pecorino cheese – 20g
EVO oil
Salt
PREPARATION
- Toast the slices of bread in the oven for a few minutes
- Rub the garlic on the bread
- Cut the cherry tomatoes to the desired size
- Chop the basil coarsely
- Cut the anchovies into pieces
PLATING
Arrange all the ingredients on toast and add some pecorino cheese flakes and basil leaf
