Hot mozzarella toast with cherry tomatoes and oregano anchovies
Tomate, mozzarella filante, anchois et origan sur du pain passé sous le gril : tout le goût d'une pizza napolitaine en bouchées, en un quart d'heure.
A recipe from the ITALAZA kitchen
Preparation 8 min · Cooking 7 min (not counting bringing the water to the boil)
A little longer than planned: 15 min.
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In the kitchen 7 steps
- Preheat the oven grill. Arrange the bread slices (8 slices) on a baking tray lined with baking paper.
- Cut the mozzarella (160 g) into small cubes and leave it to drain in a colander.
- Coarsely mash the cherry tomatoes (160 g) with a fork in a bowl, along with half the olive oil (40 ml) and the oregano (4 pinches).
- Spread a spoonful of tomato on each slice of bread, right to the edges so they do not burn.
- Top with the mozzarella, then the anchovy fillets (15 g) cut in half.
- Drizzle with the remaining oil and place under the grill for 5 to 7 minutes, until the mozzarella melts and the edges of the bread turn golden.
- Season with pepper as soon as they come out of the oven, cut each toast in half and serve piping hot.
Tip: Drain the mozzarella well and do not add too much tomato: the bread should stay crisp underneath. Keep an eye on the grill; everything comes down to the final minute.
Probably contains: gluten, fish, milk · check the labels
Product labels: Cherry Tomatoes La Fiammante – The Small Tomato, Citres Anchovy Fillets in Oil, A Paesana Extra Virgin Olive Oil – Italy (1 liter)