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Bruschette mit getrockneten Tomaten, Mozzarella und Sardinen

Bruschetta with sun-dried tomatoes, mozzarella and sardines

A perfect and easily adaptable appetiser, ideal in summer!
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Cook Time 25 minutes
Servings: 12 pieces
Course: Appetizer
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1,5 crispy baguettes
  • 1 clove garlic peeled
  • 2 balls buffalo mozzarella
  • 12 anchovy fillets
  • 24 pieces semi-dried tomatoes in oil
  • 120 g Parma ham
  • 1 handful pine nuts
  • Olive oil, coarsely ground pepper

Method
 

  1. Cut the baguettes into very diagonal slices to create a large surface area (for the toppings).
  2. Brush the top with olive oil.
  3. Optional: Toast the slices in the oven until crispy. If the baguette is very fresh, this step is not necessary.
  4. Tear or cut the mozzarella into pieces. Chop the tomatoes into small pieces if desired or necessary.
  5. Top the bread slices with mozzarella, prosciutto, tomatoes and anchovies, then sprinkle with pine nuts and pepper.

Notes

The bruschette can easily be varied with other vegetables preserved in oil.
If you leave out the anchovies and prosciutto, they are a vegetarian snack.