Serves: 8 as a starter or 4 as a light lunch
Grill the bread on both sides. Cut the garlic clove in half and rub the cut edge all over one side of the toasted bread. Drizzle the same side with a little olive oil.
Spread a layer of Caramelised Onion Marmalade over each slice. Share the anchovy fillets and olives evenly between the slices. Top with a crumbling of blue cheese to taste, place back under a hot grill for 1 minute to slightly melt, garnish with a sprig of watercress then serve immediately.
Make smaller versions or use crostini for simple party canapés!
- 8 slices of Italian-style bread, 1cm thick
- 1 garlic clove, peeled
- olive oil
- ½ jar Tracklements Caramelised Onion Marmalade
- 50g anchovy fillets
- 75g pitted Kalamata olives, halved
- blue cheese to top
- watercress to garnish