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Bruschetta with Tomato and Chilli Recipe

kept byalmabts

This chill bruschetta is quick and easy to prepare and is full of wonderful mediterranean flavours, great as a quick snack, an antipasto or as a side dish.


200g tomatoes
30g Cenzino organic extra virgin olive oil
1 clove of garlic
1 chilli pepper
1 tablespoon of 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!
  • Buon appetito!



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