• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Extra Stretch

Recipe Ingredient

  • 1 clove garlic, halved
  • 125g crusty bread (e.g. baguette), thickly sliced, crust removed
  • 2 cups plum tomatoes, chopped
  • 185g skimmed-milk mozzarella cheese, diced
  • 2 tablespoons chopped, fresh flat-leaf parsley
  • 1 tablespoon capers, rinsed
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 2 anchovy fillets, mashed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper


  1. Preheat oven to 190°C. Rub half clove of garlic on all sides of the bread and cut into cubes.
  2. Place cubes on a non-stick baking sheet and bake 7 minutes, or until crisp.
  3. In a large bowl, combine tomatoes, cheese, parsley, capers and baked bread cubes.
  4. In a small jar with a tight-fitting lid or small bowl, combine vinegar, oil, anchovies, salt and pepper.
  5. Cover and shake well or blend with a wire whisk until emulsified. Pour over tomato mixture and toss to combine.
  6. Note: Calories per serving: 63

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