1 x 1 1/2 oz (40g) tin anchovies, well drained
6 - 8 slices wholemeal or white bread
4 tablespoons good quality olive oil
2-3 tablespoons tomato puree (paste)
2 teaspoons basil, finely chopped
2 oz (50g) Parmesan cheese, grated
6 - 8 slices wholemeal or white bread
4 tablespoons good quality olive oil
2-3 tablespoons tomato puree (paste)
2 teaspoons basil, finely chopped
2 oz (50g) Parmesan cheese, grated
method
1. Pre heat the oven to gas mark 6, 400°F (200°C).
2. Cut the crusts off the slices of bread.
3. Mix together the oil and tomato puree and spread the slices of bread with this paste.
4. Sprinkle with the finely chopped basil - which must be fresh for this recipe; dried is not suitable.
5. Lay 2 or 3 anchovy fillets diagonally on each slice of bread.
6. Now carefully roll the bread slices, put them on a lightly oiled baking sheet, brush with a little olive oil - or any remaining oil and tomato puree mixture - then sprinkle with the grated Parmesan cheese.
7. Bake in the oven for 15 to 20 minutes until the rolls are crisp and golden.
8. Let them rest for 2 minutes before cutting each one in half to serve.
2. Cut the crusts off the slices of bread.
3. Mix together the oil and tomato puree and spread the slices of bread with this paste.
4. Sprinkle with the finely chopped basil - which must be fresh for this recipe; dried is not suitable.
5. Lay 2 or 3 anchovy fillets diagonally on each slice of bread.
6. Now carefully roll the bread slices, put them on a lightly oiled baking sheet, brush with a little olive oil - or any remaining oil and tomato puree mixture - then sprinkle with the grated Parmesan cheese.
7. Bake in the oven for 15 to 20 minutes until the rolls are crisp and golden.
8. Let them rest for 2 minutes before cutting each one in half to serve.
serving amount
makes 12 to 16 rolls
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