Sunday, March 30, 2008

Mozzarella and Anchovy Bruschetta

Cafe Ideale on Grant Avenue listed this bruschetta once and although anchovies were not my thing, the combo sounded so odd it needed to be tried. Although it is no longer on the menu, you can still get Ideale to make it for you. Never judge a recipe by its anchovy! This is my interpretation. It's not beautiful, except when you taste it, so do give it a try.

fresh water packed mozzarella
1 loaf of Grace Pugliese bread (rustic bread)
1 can of Star brand anchovy fillets
3T unsalted butter
2T extra virgin olive oil

Start by melting the butter and olive oil in a small frying pan or saucier over a medium low heat. As soon as the butter has melted place 4 anchovy fillets into the oil until they start to disintegrate. Cut the hard crusted bread into 1" thick slices and place in a preheated oven to lightly toast at 375-400 degrees. You want it to be golden on the edges only. Cut the mozzarella into 1/8" slices and place on the toast in the oven after about 4 minutes (before the edges start turning color, but after the top has dried slightly). As soon as the cheese starts to melt, take the toast from the oven and plate. Liberally drizzle the anchovy sauce over each bruschetta and serve.

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