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Anchovy and Cherry Tomato Bruscetta

2 Mini French sticks
2 Cloves garlic; peeled but left (2 To 3) whole
Extra virgin olive oil
Sea salt flakes and coarsely ground black pepper
125 g Well-flavoured cherry tomatoes; stalks removed and sliced
75 g Anchovy fillets in olive oil; drained (Ortiz)

Cut the bread diagonally across into thin slices. Heat a ridged cast iron griddle on a medium heat.

Grill some bread slices for about a minute on each side until golden and very slightly charred in places.

As soon as each batch of bread is ready, rub one side of each slice with a peeled garlic clove, drizzle with olive oil and sprinkle with some sea salt flakes and pepper.

Top each slice of bread with two slices of tomato and one twisted anchovy fillet. Serve straight away.

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