Crostini with Anchovies, Roasted Vegetables and Mozzarella

This recipe was inspired not by a visit to Italy but by a trip to the Basque region of Spain to see anchovies being caught and packed.

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  Serves 6 as a starter or 3 as a light lunch

Ingredients
12 thin slices ciabatta bread
2 oz (50 g) anchovies, drained and snipped, or left whole, and the oil mixed with 1 tablespoon extra virgin olive oil
1 small courgette, cut into ½ inch (1 cm) dice
1 small red or white onion, halved and sliced through the root
1 small yellow pepper, deseeded and cut into ½ inch (1 cm) dice
1 baby aubergine, cut into ½ inch (1 cm) dice
12 cherry tomatoes, skinned
12 slices (about 11 oz/300 g) Mozzarella
1 clove garlic, chopped
6 large basil leaves, roughly torn
salt and freshly milled black pepper
Pre-heat the oven to gas mark 6, 400°F (200°C).

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Method

Place the vegetables and tomatoes on a shallow, solid baking tray and add the garlic and basil leaves. Season with salt and pepper and drizzle the oil over, making sure everything gets a good coating. Then place on a high shelf in the oven for 30 minutes or until toasted at the edges, then remove from the oven.
Next, place the bread slices on an oven tray and bake at the same temperature for 10 minutes. Remove the bread from the oven and turn on the grill to high. Now cut the cheese to fit the bread slices as closely as possible, place on the baked bread and grill for 2 minutes until the cheese is just soft.
Divide the roasted vegetables and the anchovies between the crostini, pressing lightly into the cheese, and grill for a further 3 minutes until the cheese just begins to bubble.
_This recipe first appeared in Sainsbury’s Magazine (A Classic Christmas)._

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