Chef's Recipes

Pinbone's anchovy and tomato bruschetta

This simple appetiser is big on flavour, contrasting salty anchovies with the sweetness and bite of tomatoes. Every bite is like a taste of Italian summer.

By Mike Eggert & Jemma Whiteman
  • 20 mins preparation
  • 5 mins cooking plus cooling
  • Serves 6
  • Print
"Anyone travelling through the Mediterranean eats tomatoes and anchovies to excess. We knew we had to have that delicious salty anchovy and sweet-acidic tomato combo on the menu here," says Jemma Whiteman. "Throw in some charred-bread flavour and it's like you're on the coast of Italy."


  • 1 red capsicum
  • 2 vine-ripened tomatoes
  • Juice of ½ lemon
  • 1 tbsp olive oil
  • 6 slices focaccia
  • 1 garlic clove, halved
  • 12 anchovy fillets
  • Coarsely chopped flat-leaf parsley and sliced pickled green chillies (see note), to serve


  • 1
    Preheat oven to 270°C or its highest setting. Roast capsicum on an oven tray lined with baking paper until blackened and softened (18-20 minutes). Place in a bowl, cover with plastic wrap and leave to cool (20-30 minutes). Remove skin and seeds, and cut capsicum into large dice.
  • 2
    Meanwhile, grate tomatoes using a box grater, then drain in a sieve for 15 minutes. Combine drained tomato flesh, roasted capsicum, lemon juice and oil, and season to taste.
  • 3
    Grill focaccia slices on a charcoal grill or under an oven grill (1-2 minutes each side), then rub each slice with cut side of garlic.
  • 4
    To serve, spoon tomato mixture on foccacia, top with anchovies, scatter with parsley and serve with pickled chillies.


Pickled green chillies are available from delicatessens and supermarkets.
Drink Suggestion: A riesling such as Koerner "Watervale" Riesling. Drink suggestion by Franck Moreau.

  • undefined: Mike Eggert & Jemma Whiteman