Crisp bread, buffalo mozzarella and a bold sun-dried tomato spread come together in a vibrant bruschetta made for sharing.
8 bruschetta
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We also recommend this Mutti Bruschetta Appetizer recipe!
1
Heat the grill to 180 degrees.
2
Place baguette slices onto lined baking trays, drizzle with olive oil and pop into the oven to brown.
3
In a food processor, add all the paste ingredients, until well combined. Set aside anchovy & sun-dried tomato paste.
4
Spread a generous amount of paste onto each toasted baguette slice, top with a slice of buffalo mozzarella and drizzle with olive oil.
5
Garnish the Sun Dried Tomato Bruschetta with fresh basil leaves, dried chili flakes and a dusting of sea salt & pepper. Serve on a platter and eat the sun dried tomato bruschetta immediately.
6
Storage: anchovy & tomato paste will keep in an airtight container in the fridge for up to 5 days.
This sun dried tomato bruschetta takes the familiar combination of toasted bread, tomato and mozzarella and gives it extra depth. Sun-dried tomatoes, anchovies, chilli and Mutti Double Concentrated Tomato Paste are blended into an intensely savoury spread that makes every bite stand out.
A little Mutti Passata softens the intensity of the tomato paste and helps create a smooth, spreadable texture. Together with the sun-dried tomatoes, it builds a deeply flavoured base with sweetness, acidity and a subtle chilli warmth.
Finished with basil, chilli flakes and a drizzle of olive oil, these tomato bruschetta are ideal as an appetiser or a simple dish to share. Serve them immediately, while the bread is still crunchy and the mozzarella is fresh and creamy.
