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Bruschetta of Fromage Blanc with tomatoes, basil & anchovies


  • Gently toss the tomatoes with a little oil, seasonings and basil. Set aside.
  • Then grill or toast the sourdough.
  • To serve, smear one side of the bread with the Fromage Blanc, top with tomato salad and arrange the anchovies on top.


  • 1 punnet cherry tomatoes, quartered
  • olive oil
  • sea salt & freshly ground pepper
  • 4 thick slices sourdough bread
  • a handful of baby basil leaves, torn
  • Fromage Blanc (soft curd cheese)
  • a few white anchovies

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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