Mozzarella Tartines with Anchovies and Olive and Parsley Salsa
Photography by Sarah Tuck.
Ready in a flash these tartines herald the arrival of warmer days with lush, Mediterranean flavours.
INGREDIENTS
1½ cups parsley, stalks removed
10 large green olives, pitted
2 tablespoons capers
1 clove garlic
finely grated zest of 1 lemon
¾ cup extra virgin olive oil
½ ciabatta loaf, sliced into 8 pieces about 1cm thick
250 grams fresh buffalo mozzarella, drained
100 grams good-quality tinned anchovies, drained
sea salt and ground pepper
caper berries, to serve (optional)
METHOD
Put parsley in a small food processor with olives, capers, garlic and lemon zest, add ⅓ cup oil and whiz to combine.
Heat a grill plate, (or you can use a large frying pan) and brush the ciabatta slices with ¼ cup olive oil then toast on both sides until golden.
Slice the mozzarella into ½cm thick slices and lay on toasted bread. Top with anchovies and salsa. Drizzle with a little extra olive oil, and sprinkle with sea salt and black pepper.
If desired, thin herb salsa with a little more olive oil before serving. Makes 8
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.