Anchovy and Olive Bruschette

• 12 slices Italian bread, such as ciabatta, about 3/4 in (2cm) thick
• 1 garlic clove, peeled
• Extra virgin olive oil
• 1/2 cup store-bought marinara sauce
• Salt and freshly ground black pepper
• 4 oz (115g) mozzarella cheese, drained and cut into 12 thin slices
• 1 tsp dried Italian herbs
• 12 anchovy fillets in olive oil, drained and cut in half crosswise
• 6 pitted Kalamata olives, sliced

1. Preheat the broiler and position the rack 6in (15cm) from the heat.
2. Broil the bread slices until toasted golden on both sides.
3. Rub 1 side of each slice with the garlic clove.
4. Brush the garlic side of each slice with about 2 tsp olive oil.
5. For each bruschetta, spread the toasted bread with about 2 tsp marinara sauce and sprinkle with salt and pepper to taste.
6. Put 1 slice of mozzarella on each, sprinkle with the herbs, and top with 2 pieces of anchovy in a criss-cross pattern.
7. Broil for 23 minutes, or until the mozzarella has melted.
8. Serve hot, sprinkled with the olives.

italian bread, garlic, extra virgin olive oil, storebought marinara sauce, salt, mozzarella cheese, italian herbs, anchovy, olives

Taken from www.cookstr.com/recipes/anchovy-and-olive-bruschette (may not work)