COOKING TIME: 20 mins
8 slices brown or cereal bread
8 Capriccio Anchovy Fillets in Olive Oil
8 Colavita Capers
500g bitter chicory
1 garlic clove
160g Auricchio provolone dolce slice cheese
2 tbsps. Colavita Italian Extra Virgin Olive Oil
1 pinch Sossalt salt
1 pinch ground black pepper
- Wash the bitter chicory and cut in small pieces, then boil it for 10 minutes in salted water. Drain and set aside.
- Sauté the cooked bitter chicory in a pan with olive oil, garlic and season with salt and pepper.
- Meanwhile, lightly toast the bread slices. Brush bread lightly with olive oil. Top with some of the bitter chicory and then a thin slice of provolone cheese. Then place the croutons under grill until the cheese begins to melt. Then top with a rolled anchovy fillet with a caper on top. Serve hot.