Mozzarella Tartines with Anchovies and Olive and Parsley Salsa

, from Issue #74. September, 2017
Photography by Sarah Tuck.
Mozzarella Tartines with Anchovies and Olive and Parsley Salsa

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