Toasted bread, slow roasted garlic paste, parmigiano-reggiano, diced tomato, diced onion, basil chiffonade and the secret ingredient: anchovy.

Serves 2-4.

  • 2 Tomatoes, diced
  • 1 medium Onion, chopped
  • 6 Anchovy filets, chopped
  • 1 bunch Basil, julienned
  • 1 tsp. Olive oil
  • Oregano Flatbread (or you could use plain flatbread and sprinkle oregano on it)
  • 1 tsp. Roasted garlic paste (per flatbread slice)
  • 1 tsp. Duckfat (per flatbread slice)
  • Fresh Parmigiano-Reggiano, grated
  1. In a large bowl, toss the tomato, onion, anchovy, basil, and olive oil. Set aside.
  2. Toast flatbread slices (oven or toaster). 
  3. Thinly spread the duckfat and garlic paste over the toasted flatbread slices. Spoon the bruschetta mix on the flatbreads and top with freshly grated parmigiano-reggiano. Enjoy!

It was a super tasty pre-Italian dinner snack :)

Chef: the bf.


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