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4
Easy
25 min
Published 2024
I love a good bruschetta made with charred, crusty bread. It’s quintessentially Italian, but very much open to interpretation when it comes to toppings!
Try this one for a quick midweek lunch with a twist.
In a small bowl, season the stracciatella with a little salt, black pepper and a drizzle of oil then stir until it reaches a spreadable consistency. With a sharp knife, slice the plums into segments, removing the pit. Remove any fish bones left in the anchovies with a pairing knife. Wash and dry the basil and get ready for the bruschetta plating.
Preheat a griddle pan (or the grill of y