Mozzarella and Anchovy Bruschetta Recipe

(23 ratings)

Broad bean roasted pepper mozzarella and anchovy bruschetta - summer recipes - woman&home July 2013
Total Time10 mins
Nutrition Per PortionRDA
Calories227 Kcal11%
Fat11 g16%
Saturated Fat5 g25%
Salt20 gRow 3 - Cell 2
Salt20 gRow 4 - Cell 2

If you’re throwing a dinner party and need a tasty starter idea that is simple to make and yet bursting full of lovely Mediterranean flavours, try this bruschetta recipe and you’ll not be disappointed. Bruschetta is such a cost effective way to feed a crowd as it uses relatively cheap ingredients that can be stretched really far – so it’s a great starter option if you’re looking to throw a dinner party on a budget.

With broad beans and red peppers proving plenty of vitamins and minerals and anchovies that provide essential fatty acids, this bruschetta recipe is relatively healthy too – so great if you’re entertaining but still trying to be good.

Mozzarella makes everything just that bit more tasty, and we’ve used plenty in this recipe to really ramp up the flavour. What’s more, this recipe takes just 10 minutes to put together as it’s just a case of drizzling the ciabatta after you’ve sliced it and popping it in the oven until they are toasted. After that, you top each bit of bread with a selection of the delicious ingredients and they’re good to serve.

It’s a really easy option that will please all your guests, so it’s hard to go wrong with bruschetta.



  1. Heat the grill to high. Slice the ciabatta in half lengthways, then cut each into 4 so you have 8 pieces. Place them on a baking sheet and drizzle with a little oil. Lightly toast the slices.
  2. Top with the broad beans, red peppers, mozzarella and anchovies, and drizzle with the remaining oil.


  • 275g ciabatta loaf
  • 1½tbsp good quality olive oil
  • 300g (10oz) broad beans, shelled
  • 2 roasted red peppers, sliced
  • 125g ball mozzarella, torn
  • 25g (1oz) anchovy fillets
Top Tip for making Mozzarella and Anchovy Bruschetta

SMART IDEA If you are using frozen broad beans, you can shell them in advance and leave covered in the fridge for 2 days.

Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.