BRUSCHETTA AL POMODORO            the ingridients + preparation method:

• 1 quantity basic bruschetta
• 2 garlic cloves, halved
• 6 vine ripened tomatoes, sliced
• 12 anchovy fillets, sliced
• 2 tablespoons oregano leaves
• 2 teaspoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• ¼ teaspoon dried chilli flakes

• Preheat the oven to 160degC (320degF).
• Cut 1 baguette into 24 slices, brush with olive oil and place on a baking tray.
• Bake in the oven for 10 minutes or until crispy.
• Rub each slice of bruschetta with the garlic, top with the tomatoes, anchovies and oregano.
• Place the oil, balsamic and chilli in a bowl and whisk to combine.
• Spoon the oil mixture over the tomato and anchovy bruschetta and sprinkle with salt.