Toasted bread, slow roasted garlic paste, parmigiano-reggiano, diced tomato, diced onion, basil chiffonade and the secret ingredient: anchovy.
Serves 2-4.
Ingredients
- 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
- In a large bowl, toss the tomato, onion, anchovy, basil, and olive oil. Set aside.
- Toast flatbread slices (oven or toaster).
- 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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