Bruschetta Puttanesca

• olive oil, for brushing
• 1 garlic clove, crushed
• 1 loaf of french country bread, sliced
• olive oil
• 3 garlic cloves, chopped
• 2 shallots, chopped
• 1 red chili pepper, chopped
• 8 ounces red and yellow cherry tomatoes, halved
• 1 ounce capers
• pitted black olives
• 6 anchovies
• basil
• lemon wedge, to serve

1. First prepare the bruschetta.
2. Mix together the olive oil and garlic.
3. Brush the bread slices with the garlic olive oil.
4. Preheat a griddle pan until hot.
5. Griddle the bread until golden on both sides and set aside.
6. To make the topping, heat the olive oil in a frying pan.
7. Add in the garlic, shallots and chili and fry, stirring often, for 2-3 minutes.
8. Add in the tomatoes, then the capers and olives and warm through.
9. Pour plenty of olive oil into the tomato mixture before taking it off the heat and adding the anchovies and basil.
10. Pile the topping up on the bruschetta slices and serve with lemon wedges on the side.

olive oil, garlic, country bread, olive oil, garlic, shallots, red chili pepper, red, capers, black olives, anchovies, basil, lemon wedge

Taken from www.food.com/recipe/bruschetta-puttanesca-347934 (may not work)