Mozzarella Tartines with Anchovies and Olive and Parsley Salsa
Photography Sarah Tuck.
Ready in a flash these tartines herald the arrival of warmer days with lush, Mediterranean flavours.
INGREDIENTS
1½ cups parsley, stalks removed
10 large green olives, pitted
2 tablespoons capers
1 clove garlic
finely grated zest of 1 lemon
¾ cup extra virgin olive oil
½ ciabatta loaf, sliced into 8 pieces about 1cm thick
250 grams fresh buffalo mozzarella, drained
100 grams good-quality tinned anchovies, drained
sea salt and ground pepper
caper berries, to serve (optional)
METHOD
Put parsley in a small food processor with olives, capers, garlic and lemon zest, add ⅓ cup oil and whiz to combine.
Heat a grill plate, (or you can use a large frying pan) and brush the ciabatta slices with ¼ cup olive oil then toast on both sides until golden.
Slice the mozzarella into ½cm thick slices and lay on toasted bread. Top with anchovies and salsa. Drizzle with a little extra olive oil, and sprinkle with sea salt and black pepper.
If desired, thin herb salsa with a little more olive oil before serving. Makes 8
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.