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Simple but SO good and trust me…do not skip the mayo and anchovies

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Recipe Tip

Blanching the tomatoes to remove skins reaaaally is worth the extra 10 min…trust me on this

Tomato, Mayo & Anchovy Bruschetta

By Nadia Aidi
Simple but SO good and trust me…do not skip the mayo and anchovies


  • 1.5 pints heirloom cherry tomatoes
  • 1 container of anchovies
  • 6-8 slices ciabatta
  • 2 tbsp good olive oil
  • 8 basil leaves
  • Flaky salt
  • Mayo to taste


  • Cut an x on the end of the tomatoes
  • Blanch on boiling water for 30-45 sec. Shock in ice water. Skins will come right off
  • Brush some anchovy oil on the bread and toast until golden
  • Chop the tomatoes and combine with flaky salt, basil leaves and olive oil
  • Rub garlic on the bread, spread a thin layer of mayo, add the tomatoes and an anchovy. Grind some black pepper on top

Nutrition information is automatically calculated, so should only be used as an approximation.

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