- 4 slices sourdough bread
- 150g (5oz) buffalo mozzarella
- 16 marinated anchovy fillets
- 1tbsp capers
- 8 green olives, finely chopped
- 2tbsp red wine vinegar
- 3tbsp extra virgin olive oil
Toast the sourdough until golden, but still chewy inside. Tear the mozzarella into chunks, divide between the bread and add 4 marinated anchovy fillets per slice. Mix the capers with the olives and olive oil, check the seasoning and drizzle over the mozzarella. Serve immediately. If serving as nibbles, cut the slices in half.