Romanesco Broccoli Cream Bruschetta with Anchovies and Stracciatella

September has one good thing about it: the appetite for sitting around a table comes back, while nobody feels like standing over the stove for hours yet. This bruschetta solves the evening in a quarter of an hour, and tastes nothing like a shortcut.

The base is our romanesco broccoli cream, thick and ready to use: spread it on toasted bread and it brings the flavour of the garden on its own. Stracciatella softens it, anchovies bring the salty lift, and lemon zest grated over at the last moment holds the whole thing in balance.

CATEGORY
Appetiser
DOSES
6 bruschetta
PREPARATION TIME
10 minutes
COOKING TIME
4 minutes
DIFFICULTY
Easy

Slice the bread and toast it under the oven grill at full power for 3 to 4 minutes.
Spread a generous layer of organic romanesco broccoli cream on each slice, then top with a teaspoon of stracciatella and two well drained anchovy fillets.
Finish with a drizzle of raw olive oil and freshly grated lemon zest, grind over a little black pepper and serve straight away.