Chef's Recipes

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
  • Serves 6
  • 20 mins preparation
  • 5 mins cooking plus cooling
Anchovy and tomato bruschetta

"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.

  • Author: Mike Eggert & Jemma Whiteman