This post may contain affiliate links. Please read our disclosure policy.

Jump to Recipe

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

Pin this now to save it for later

Pin It

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

Ingredients 

  • 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

Directions 

  • 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.

Additional Info

Like this? Leave a comment below!

Get new recipes sent to your inbox!
Subscribe and get all the new recipes first!

Please enable JavaScript in your browser to complete this form.


Bringing Fun Dishes to The Table

Here you’ll find some of my own recipes. I am super passionate about communicating my passion for food & cooking as well as living a truly balanced lifestyle. Be sure to subscribe to my newsletter for recipes delivered to your inbox!



Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating