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)
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