- 1 slice of sourdough or rustic country bread about 1 cm thick, for the bruschetta
- 1 slice of mozzarella di bufala about 1/2 cm thick
- 2 anchovy fillets (or one if large)
- Amalfi lemon zest (not treated)
This simple dish is nonetheless delicious, with the unusual contrasting combination of mozzarella and anchovies, overall resulting in great balance and harmony. The touch of lemon zest will give a pleasing note of freshness and acidity … and in one bite you will find yourself on the Amalfi coast.
Difficulty: very easy
Preparation time: 3 minutes
Makes: 1 bruschetta
Cut a slice of bread about 1 cm thick, making sure it is neither too thin or too thick, place the slice of mozzarella on top, making sure it is well-drained of any liquid – it should be about ½ cm thick so bite-sized.
Then place the anchovy fillet on top, and grate a little lemon zest over the bruschetta.
Enjoy by chef Alessandro Frassica!