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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!